Minted Chickpeas and Carrots

I am forever on a quest for side dishes/veggies to serve for dinner. While making my new and improved menu board, I revisited some of my WW cookbooks for ideas. I came across this little gem, and boy am I ever glad I made it! It was SO yummy! Don't let the list of ingredients put you off. It's pretty easy to prepare and can really easily be doubled or tripled. AND it's a no cook dish!

Source: Weight Watchers Ultimate Core & Flex Cookbook

Ingredients

• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 3 carrots, shredded
• 1/2 cup slice radishes (I used about 4-5 medium sized radishes)
• 1/4 cup diced red onion
• 1/4 cup chopped fresh mint
• 1 Tbsp fresh lemon juice
• 2 tsp extra-virgin olive oil
• 1 small garlic clove, crushed thru a press
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper

Directions

• Combine the chickpeas, carrots, radishes, onion, and mint in a large bowl.
• Combine the lemon juice, oil, garli, cumin, salt, and pepper in a small bowl; toss with the chickpea mixture. 

Yield: 4 servings.


NOTES:

• The book suggests purchasing a package of shredded carrots, but I found using the shred plate on my food processor works just as well. 
• Next time I'll also be using the food processor to chop the onion and mint (separately) which will also add to the time savings esp since the food processor doesn't need to be washed in between uses.