A more plant-based diet is one of many ways to battle biodiversity loss!
What we eat and how we grow our food has a large environmental impact on this planet. 🌎🌱
Want to try out the food of an Akashinga ranger? Follow the recipe below! 👇🤤
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INGREDIENTS
2 1/2 cups chickpeas, drained and rinsed
2 1/2 cups peeled and coarsely shredded carrots
1 1/4 cup cooked and cooled quinoa
1/2 cup raisins
1 Tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup slivered almonds, toasted (divided)
1 packed cup cilantro leaves and stems
1/2 teaspoon ground cumin
1/2 teaspoon sweet smoked paprika
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
sea salt and freshly ground pepper
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Spray a large skillet with olive oil, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Let cool.
Make the dressing:
In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Transfer half of the toasted almonds to the food processor.
Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl.
Add the chickpeas, carrots and raisins to the bowl and toss. Garnish with the remaining almonds and serve.
If you want to make the carrot salad ahead of time, it can be refrigerated overnight. Garnish with the toasted almonds just before serving. Enjoy!
