Nutrition per portion
This recipe is best made using a julienne peeler, rather than having to bother with thinly slicing the carrots. You can never really get them as thin if you were to do it by hand anyway, so invest in a julienne peeler (it’ll set you back less than a fiver). Alternatively, you could actually spiralize the carrots if you’ve got one at home. They’ll be a bit curlier, but it’ll work just as well as a julienne peeler.
We’ve used the Spanish variety of chickpeas that come in a jar in this recipe because they’re fatter and tastier than the regular tinned kind.
If you want to get ahead with this recipe, it’ll sit happily in the fridge for 3-4 hours before you need it, as long as it’s covered. Allow it to come to room temperature before serving and add the fresh herbs right before you bring it out.
If you want to get a bit more experimental, you could julienne a courgette too (apart from the super soft bit inside) and add that to the salad for a little bit of variety.
How to make Carrot Salad With Spiced Chickpeas
- 660g jar chickpeas
- 3 large carrots, peeled and cut into julienne strips
- 2tsp ground cumin
- 2tbsp olive oil
- Juice of 1 lemon
- 3tbsp chopped fresh coriander
Drain and rinse the chickpeas, then lightly dry them on kitchen towel. Julienne the carrots into long strips – invest in a julienne peeler to make the job super quick. Then mix all the ingredients together. Season to taste.