Chickpea and 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

The 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