Comments on: Carrot and Chickpea Cumin Salad http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/ gluten free* dairy free * egg free * soy free * corn free * sugar free* recipes * Mon, 30 Jul 2012 11:39:39 +0000 hourly 1 http://wordpress.org/?v=4.2.5 By: Leek and Potato Soup | My Real Food Life http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-250 Tue, 03 Aug 2010 14:18:54 +0000 http://myrealfoodlife.com/?p=500#comment-250 […] Carrot and Chickpea Cumin Salad […]

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By: Purple Chickpea Salad | My Real Food Life http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-246 Tue, 03 Aug 2010 14:10:49 +0000 http://myrealfoodlife.com/?p=500#comment-246 […]  Carrot and Chickpea Cumin Salad […]

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By: alea http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-80 Sat, 19 Jun 2010 04:28:16 +0000 http://myrealfoodlife.com/?p=500#comment-80 woot! i’m so glad you like it!! :D
yes, i did my carrots in a food processor… because otherwise, super time consuming. thanks so much for commenting Kristina! :D

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By: Kristina http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-79 Fri, 18 Jun 2010 17:21:55 +0000 http://myrealfoodlife.com/?p=500#comment-79 OK, I made it this week and it is YUMMY!!!! Did you do your carrots in a food processor? I’m thinking that would have been faster, but results are still super! :) Seems to keep welll too – no mushiness. A satisfied blog-reader!

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By: alea http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-72 Fri, 11 Jun 2010 03:28:15 +0000 http://myrealfoodlife.com/?p=500#comment-72 heya! it definetly infuses over night- so, if you eat it next day, serve it with a starch to ballance it out. Yogurt helps alot with it. It would be super with naan bread too.

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By: Kristina http://myrealfoodlife.com/carrot-and-chickpea-cumin-salad/comment-page-1/#comment-71 Fri, 11 Jun 2010 01:50:11 +0000 http://myrealfoodlife.com/?p=500#comment-71 Is this one of those salads where the flavour infuses even more after an overnight or a day or two in the fridge, or is it best served immediately?

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