CARROT AND CHICKPEA SALAD

1 Bunch organic carrotsSea salt

1 15 oz Can chickpeasFresh ground pepper

2 Tbs Extra virgin olive oil 1 Tbs Chopped parlsey

1 Bay leaf1 Tbs Fresh lemon juice

1 Sprig of thyme

1 Clove of garlic smashed

Peel the carrots. Cut into a fine julienne or shred with a peeler or grater. Combine the oil, bay leaf, garlic, and thyme in a sauté pan and place over medium heat until warm. Add the carrots and cook for 1 minute. Add the drained chickpeas. Toss with salt and pepper, and remove from the heat. Transfer to a bowl, and cool.

When ready to serve, remove the bay leaf, thyme, and garlic. Stir in the parsley and lemon juice.

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