RECIPES

Radish and Carrot Chickpea Salad Tossed in Dill and Mustard

Serves: 4
Takes: 15 mins

A wonderful salad to be enjoyed outside in the sun. The peppery radish imparts a lovely warmth to the salad.

When To Eat

I recommend eating this dish from Late April to November.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Radish 300 g 0.627
Carrot 300 g 0.06
Mint 30 g 0.024
Cooked Chickpeas 400 g 0.154
Dill 30 g 0.024

Dressing

Name Amount KG CO2e
Olive Oil 4 Tablespoon 0.281
Wholegrain Mustard 2 Tablespoon 0.048
Red Wine Vinegar 2 Tablespoon 0.063
Ground Coriander 1 Teaspoon 0.008

This meal is around 89% less polluting than the average UK meal.

  • Eating this recipe will save around 2.61 kg CO2e per person.
  • That's equivalent to the emissions produced driving 21.61km in a modern car.

Method

  • Thinly slice the radish and peel and grate the carrots, place both alongside the chickpeas into a large mixing bowl. Loosely chop the mint and tip into the bowl.
  • Mix together the dressing. Place all the ingredients into a small glass or jug and combine. Finely chop the dill and spoon over the dill and dressing into the chickpea mixture. Toss the salad until the dressing and dill covers the bowl contents evenly. Season well with salt and pepper and toss again. Serve.
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