Shredded Superfood Salad with Ballymaloe Honey & Mustard Dressing

Shredded Superfood salad with spiced chickpeas and honey and mustard dressing

Photo Joleen Cronin


( serves 2)
2 carrots, julienned
1 handful of Irish beetroot, shredded
2 handfuls of red cabbage, finely shredded
2 tbsp mint, chopped
200g of canned Chickpeas, drained
½ tsp ground cumin
½ tsp chilli powder or ground cayenne pepper
A little olive oil
3 tbsp Ballymaloe Honey & Mustard Dressing


Combine the shredded beetroot, carrot, red cabbage and mint and set aside. Heat a little olive oil over a medium-high heat, add the chickpea, after a minute, add the ground spices turning until the chickpeas are fully coated. Toss the salad with Ballymaloe honey & mustard dressing and top with the spiced chickpeas and a few extra mint leaves.

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