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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

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.

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