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©2016 by LELE'S.

Pictures by Holly Pickering

Kim Burrows

December 21, 2018

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Roasted chickpeas with carrots

May 10, 2017

 

 


When I come back home after a long day cooking at Lele's I don't really want to spend too much time in the kitchen, so I'm always experimenting with throwing together whatever vegetables I have left in the fridge. Below is one of my favourite salads ever, it is easy to make, super yummy and inexpensive!

 

We all have a can of chickpeas at home right? Fab, open that and wash the chickpeas - save the water if you can, as there is so much you can do with it, it's perfect for vegan meringue and it will last a long time in your fridge.

 

Mix the chickpeas in a bowl with pepper, salt, olive oil, paprika and maple syrup. Then put them on a tray (you can lay them on a piece of baking paper or on an oiled tray) and roast them for about 20 minutes at 180 degrees.

 

Meanwhile take a few carrots (as many as you like) and cut them really thinly - I like to use a potato peeler. Then chop some coriander and parsley and season the carrots with them adding some extra virgin olive oil, and turmeric - I don't add any salt and pepper as we will mix everything with the chickpeas which are already seasoned with salt!

 

Once the chickpeas are ready mix them with the carrots and eat them either warm or serve them cold, both ways are delicious!

 

Let me know how it goes!

 

Love,

Vx

 

Serves 2 - 30 minutes including prep and cooking

 

What you need:

1 Can of chickpeas

3 Carrots

4 Table spoon of extra virgin olive oil

1 Table spoon of sea salt

A pinch or two of black pepper

1 Table spoon of turmeric

4 Table spoon on maple syrup 

2 Table spoon of paprika

As much as you like: parsley and coriander

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