MOROCCAN CARROT & CHICKPEA SALAD
Fresh, crunchy carrot and tender chickpeas laced with delicate Moroccan spices, fresh parsley, spring onion and earthy poppy seeds, all united in a tangy lemony mustard dressing.
Ingredients
- 1 kg carrots
- 400 g can chickpeas drained & rinsed
- 15 g fresh parsley finely chopped
- 2 spring onions finely sliced
- 1 tbsp poppy seeds
FOR THE DRESSING
- 1 tbsp Dijon mustard
- juice of 1 lemon
- 4 tbsp extra virgin olive oil
- 2 tsp maple syrup
- 2 tsp cumin seeds
- sea salt & freshly ground black pepper
Instructions
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Scrub the carrots then coarsely grate using either a food processor fitted with a grating attachment (much faster!), or the largest holes on a box grater.
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Transfer the grated carrot into a large bowl and combine with the chickpeas, parsley, poppy seeds and spring onions. Add a generous sprinkle of salt and a few nice cracks of black pepper before giving everything a good mix.
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To make the dressing, whisk together the Dijon mustard, lemon juice, extra virgin olive oil, maple syrup, cumin seeds and a big pinch of salt and pepper. Taste and adjust the seasoning, if needed.
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Pour the dressing over the carrot mixture, stir well to combine, then transfer into a serving bowl. This salad can be served straight away, but is far better after it has had time to chill and marinate in the fridge (I would recommend at least 20 minutes).
Looking for more ways to eat your carrots? Try this Spiced Carrot & Sweet Potato Soup.
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