Chickpea & carrot salad
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
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
Add the almonds to a dry frying pan over medium heat and toast until golden brown.
Drain the chickpeas and add to a bowl along with the grated carrot, sliced onion, fresh herbs, cranberries and toasted almonds.
Add the remaining main ingredients to a small bowl and whisk together to make the dressing.
Pour over the salad and stir through until evenly distributed.
Prep Time
10 minutes
Cooking Time
5 minutes to toast the almonds