Carrot & chickpea salad
Grated carrot, chickpeas and raisins give this simple salad contrasting textures. Lemon and cumin make a dressing that works well for a packed lunch.
15 minutes, start to finishLet’s make it.
- 01
Step 1
Grate the carrots coarsely. Drain and rinse the chickpeas, then put both in a bowl with raisins.
- 02
Step 2
Whisk oil, lemon juice, cumin and salt until combined. Pour over the salad and toss.
- 03
Step 3
Fold in parsley and leave for 5 minutes. Stir again before dividing between bowls.
Make it your own.
- If raisins are dry, soak in warm water for 5 minutes and drain before adding.
Keeping the leftovers
Refrigerate promptly. Keep dressing and fresh toppings separate where possible; use within 2 days. Add avocado or delicate leaves just before serving.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
