Chick pea, parsley and carrot salad

Great Spring Salad Combining Protein and Vegetables

1-2 cups of chickpeas

1 cup loosely packed flat leaf parsley

1 cup loosely packed shredded carrot

1/2 cup sliced radishes

1/2 cup chopped scallions

3 TBS fresh lemon juice

1 tsp. ground coriander

sea salt and pepper

2 TBS extra virgin olive oil

1/2 cup raw almonds

Whisk lemon juice, coriander, 1@ tsp salt, and black pepper. Whisk while adding the olive oil in a slow stream. Place 1/2 cup chick peas in a bowl and mash. Toss in remaining chick peas, carrots, parsley, radishes scallions and almonds. Stir gently to combine and pour the dressing over the vegetables.