Carrot and Chickpea Salad
Serves: 8
Prep time: 20 minutes
Cook time: 0 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 carrots, grated
- 400g can chickpeas, drained and rinsed
- 6 large Medjool dates, pitted and finely sliced
- 4 spring onions, finely chopped
- ½ cup fresh parsley, finely chopped
- 3 tablespoons olive oil
- 1 lemon or 2 limes, juiced
- 1 teaspoon cumin
- ½ teaspoon nutmeg
- ½ teaspoon turmeric
- ½ teaspoon cracked black pepper
- ½ cup pepitas or pistachios, de-shelled and roasted
- 100g reduced fat feta, crumbled
Method:
- ADD carrots, chickpeas, dates, spring onion and parsley to a bowl and toss to combine.
- ADD olive oil, lemon or lime juice, cumin, nutmeg, turmeric and pepper to a jar with lid and shake to mix. Pour dressing over salad and toss to coat.
- SPRINKLE feta and pepitas or pistachios over salad and gently mix.
- SERVE immediately or cover and chill in the fridge for up to three days.
What's Great About It:
A simple, fresh and delicious salad that is quick and easy to prepare. It’s packed with Moroccan flavours and spices, with the dates adding a touch of sweetness to balance things out. This recipe is a perfect midweek side salad – just serve alongside your favourite protein. It’s also an easy dish to keep up your sleeve when entertaining guests, or to take to your next dinner party!
