Carrot salad with chickpeas and lemon
- Preparation and cooking time
- Total time
- Easy
- 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
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.
