Chickpea & carrot salad

chickpea.jpg

This chickpea salad is incredible served as a side dish at a BBQ, but is also ideal for serving all year round. It makes a great side dish to middle eastern tagines, stews and kebabs.

Ingredients

  • 400g tin chick peas - drained

  • 1 large carrot grated

  • Half a medium red onion - thinly sliced

  • Handful of fresh coriander

  • Handful of fresh mint

  • 25g dried cranberries

  • 20g sliced almonds

Dressing

  • 2tbsp littleseed extra virgin British rapeseed oil

  • 1 teaspoon lemon zest

  • juice of half a lemon juice

  • The juice of 1 clementine

  • 1 tbsp honey

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon cayenne pepper

Method

  1. Add the almonds to a dry frying pan over medium heat and toast until golden brown.

  2. Drain the chickpeas and add to a bowl along with the grated carrot, sliced onion, fresh herbs, cranberries and toasted almonds.

  3. Add the remaining main ingredients to a small bowl and whisk together to make the dressing.

  4. Pour over the salad and stir through until evenly distributed.

Prep Time

10 minutes

Cooking Time

5 minutes to toast the almonds

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Courgette, carrot and red onion salad

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Roasted squash, feta and orange salad