Carrot & Chickpea Salad

Name: Carrot & Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: African, Moroccan
Ingredients: 1kg of carrots coarsely grated; 400g of chickpeas drained and rinsed; 20g fresh parsley finely chopped; 3 spring onions finely sliced; 1 teaspoon whole grain mustard; Juice of one lemon; 2 tablespoons of extra virgin oil (alternatively use a vegetable oil); 1 teaspoon clear honey; teaspoon ground cumin; teaspoon ground coriander

5 steps

Prep:15minCook:15min

Crunchy chickpea salad. This is a great summer side dish to take to a BBQ or buffet.

Updated at: Thu, 17 Aug 2023 03:29:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories173.8 kcal (9%)

Total Fat6.5 g (9%)

Carbs26.2 g (10%)

Sugars10.1 g (11%)

Protein4.7 g (9%)

Sodium228.2 mg (11%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgcarrots

400gchickpeas

For The Dressing

1 teaspoonwhole grain mustard

1juice of lemon

2 tablespoonsextra virgin oil

alternatively use a vegetable oil

1 teaspoonclear honey

ground cumin

ground coriander

Instructions

Step 1

Rinse and drain the chickpeas and add to a large bowl. Grate the carrot using the coarse side of the grater and add to the chickpeas in the large bowl.

Step 2

Finely slice the spring onion and add to the bowl.

Step 3

Roughly chop the parsley and add to the bowl and stir the ingredients to combine.

The dressing

Step 4

In a separate small bowl mix the olive oil, cumin, coriander, cumin, lemon juice and honey together until well combined.

Step 5

Pour the dressing over the carrot and chickpea mixture and stir to combine. Transfer the bowl to the fridge and allow it to marinate and chill in the fridge. I recommend chilling for 30 minutes.