Carrot Cucumber Salad

Makes: 2 to 3 as a main, 8 as a side

What You Need

• 4 large carrots
• 6 radishes
• 1 large cucumber
• 8 Brussels sprouts (I did not add these)
• 1 ½ cups chickpeas 
• ¾ cup feta crumbles (I did not add this)
• 1 avocado
• ¼ cup roasted salted pepitas (pumpkin seeds)
• ¼ cup extra virgin olive oil
• ½ cup apple cider vinegar
• 1½ tablespoons Dijon mustard
• 2 tablespoons honey
• ¼ teaspoon sea salt

What To Do

1. Peel alternating strips off of the cucumber. Cut the cucumber in half lengthwise, remove the seeds with a spoon, then dice it. Place the cucumbers in a strainer, and sprinkle with kosher salt. This helps to drain the cucumbers of water while you cut the other vegetables.(I used Persian cucumbers and therefore skipped this step)
2. Thinly slice the radishes (cut them in half or quarters if large). Peel the carrots, then dice them. (If using Brussels sprouts, thinly slice them). Mix all the vegetables with 1½ cups chickpeas (and ¾ cup feta crumbles.)
3. In a bowl, place ¼ cup extra virgin olive oil, ½ cup apple cider vinegar, 1½ tablespoons Dijon mustard, 2 tablespoons honey, and ¼ teaspoon sea salt. Whisk all ingredients together. (If making ahead, stop here and refrigerate the vegetables and dressing until serving.)
4. When ready to serve, pour on 6 tablespoons dressing and mix gently to combine. If possible, let sit for a few minutes to marinade and let all ingredients come to room temperature.
5. Dice an avocado. Garnish each serving with avocado, pepitas, and extra dressing (if desired) and serve immediately.
6. With any leftovers, keep the vegetables separate from the avocado and pepitas (and dressing if possible), since the avocado browns and the pepitas get soggy; only add these toppings directly prior to serving.

Recipe Source: Acouplecooks