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. Vegan & gluten-free.
Scrub the carrots, then use either a food processor fitted with a grating attachment (much faster!), or the largest holes on a box grater to coarsely grate the carrot.
Transfer the grated carrot into a large bowl and combine with the chickpeas, chopped parsley, sliced spring onions, cumin seeds and poppy seeds. Add a generous sprinkle of salt and a few nice cracks of black pepper before giving everything a good mix.
To make the dressing, whisk together the Dijon mustard, lemon juice, olive oil, honey/maple syrup and a big pinch of salt and pepper. Taste and adjust the seasoning.
Pour the dressing over the carrot mixture and stir well to combine, then transfer into a serving bowl to serve. This salad can be served straight-away, but it is far better after it has had time to chill and marinate in the fridge (I would recommend at least 20 minutes).
This Moroccan carrot & chickpea salad can be kept in covered in the fridge for up to 4 days.
For variations and tips on this recipe, see within the post.
Vegan: Use maple syrup rather than honey.
Recipe courtesy of georgieeats.co.uk