Name: Carrot salad with chickpeas and lemon
Total time: 15 min
Yield: Serves 8
Ingredients: 2 lemons juiced; 2 tsp harissa; olive oil; 2 x 400g tins chickpeas drained; 500g carrots peeled and shredded (do in a food processor); 1 bunch spring onions shredded; a large bunch flat-leaf parsley leaves picked; 1 x 200g block feta crumbled

Carrot Salad Recipe with Chickpeas served on an oval white serving plate

2 lemons
juiced
2 tsp harissa
olive oil
2 x 400g tins chickpeas
drained
500g carrots
peeled and shredded (do in a food processor)
1 bunch spring onions
shredded
a large bunch flat-leaf parsley
leaves picked
1 x 200g block feta
crumbled

Method

step 1
Whisk the lemon juice and harissa with 4 tbsp olive oil. Put the chickpeas, carrots and parsley in a bowl. Pour over the dressing and toss. Crumble over the feta and serve.

Ingredients

Nutrition

Method

step 1

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating