Moroccan carrot and chickpea salad
North African classic flavours and spices have always been some of my favourites as I grew up with them in the South of France. Harissa, cumin, sumac mixed with the sweet and sour of lemon and honey easily elevate a very simple, fresh and quick to rustle up salad that brings summer to your table. Also works really well if you add some grated beetroot.
ingredients
serves 2-4
Salad
5 medium carrots, grated
200g tin or jar of chickpeas, drained
4 spring onions, sliced
1 green chilli, deseeded and sliced
small bunch of coriander, roughly chopped
small bunch of dill, roughly chopped
3-5 tablespoon mixed seeds (pumpkin, sunflower, flax…) or pine nuts
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Dressing
4 tablespoon extra virgin olive oil
Juice of 1/2 lemon
1 or 2 tablespoon rose harissa
1 tablespoon honey
1/2 teaspoon sumac
The quantities of spices can be increased or reduced to suit your family.
method
prep time: 20 mins
The carrots can easily be grated in a food processor with the grater attachment - or else by hand which requires slightly more effort.
Add the grated carrots to a large salad bowl with the spring onions and chilli.
For the dressing, in a glass jar add 3 tablespoon of olive oil, the lemon juice, harissa, honey and sumac and mix well.
Season and adjust to taste with more harissa or lemon juice.
Pour the dressing onto the carrots and stir to coat.
Set aside and let the flavours soak in.
Heat 1 tablespoon olive in a frying pan and add the chickpeas, ground coriander, ground cumin, cayenne pepper and cook for 3 minutes.
Add the mixed seeds, stir and cook for another 1-2 minutes.
Tip the spiced chickpeas onto the carrots.
Add the fresh coriander and dill.
Stir all the ingredients together and serve
the health boost tip
Both carrots and chickpeas feature in our “Eating Well on a budget” advice.
Carrots are a good source of several vitamins and minerals, especially biotin, potassium, beta carotene (which your body converts into vitamin A) and vitamin B6.
Chickpeas like other legumes, such as lentils, are rich in fibre and protein. They also contain several key vitamins and minerals.
