Also known as Carrot Salad
5 carrots peeled and grated coarsely
1/4 teaspoon salt
2 teaspoon lemon juice
1 teaspoon whole mustard seeds
3 tablespoons hot sesame oil (or substitute with vegetable oil)
1 can (12 oz.) chick-peas
1/4 teaspoon cayenne pepper (optional)
1 red pepper, cut into small squares
1 green pepper, cut into small squares
Toss the carrots with the salt.
Heat the oil in a small shallow pan over medium heat. When the oil is hot, add the mustard seeds. As soon as the seeds begin to pop (within a few seconds), pour the contents of the pan over the carrots.
Drain the chick-peas of their liquid and rinse under the tap quickly. Add the chopped pepper, chick-peas & lemon juice to the carrots. Sprinkle with cayenne pepper and toss.
Box Grater, 4-Sided Stainless Steel Large 10-inch Grater for Parmesan Cheese, Ginger, Vegetables by Spring Chef