Spinach & Carrot Salad with Za’atar

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This salad is flavoured with the Middle Eastern spice blend Za’atar, which works especially well with carrots and chickpeas! Make sure you use canned chickpeas and rinse them very well, to reduce the amount of galactans (FODMAP’s). One serving of 45 grams is allowed, so use half of your can for this salad and freeze the rest or use them to make hummus. You can replace the sweet pepper with grilled aubergine, which also works really well in this salad!

Spinach & Carrot Salad with Za’atar (2 servings)

Salad:
100 grams (baby) spinach
2-3 carrots, grated or spirilized

1 sweet pepper or grilled aubergine
90 grams canned chickpeas, rinsed
100 grams of cooked quinoa (or millet or rice)

Dressing:
2 tbs olive oil
2 tbs tahini
juice from 1 lime

2 ts tamari (or soy sauce)

Topping:
2 tbs Za’atar
parsley

Roughly chop the spinach and place in a large bowl together with carrots. Mix all the ingriedients for the dressing. Rinse the chickpeas carefully and let them drain.
Mix the dressing with the sweet pepper, chickpeas and quinoa, and place on top of the spinach and carrots.

Sprinkle with the Za’atar and parsley, and serve!

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