Source:, 5/27/15


Green leafy tops of 1 bunch carrots
1 can chickpeas, drained
¼ cup grated Parmesan (optional)
Juice of 2 lemons
1 tsp honey or maple syrup (optional)
4-6 tbs olive oil
1 tbsp dijon mustard
sea salt and fresh-cracked pepper to taste


Finely mince carrot greens and place in a bowl with the drained beans and grated Parmesan.
Combine lemon juice, honey, and mustard in small bowl and whisk to combine. Slowly add olive oil in a thin drizzle until well blended. Add salt and pepper to taste.
Add dressing to the salad and eat immediately for a crunchy salad. For a more delicate dish, refrigerate 2 hours to overnight to let the greens wilt.