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

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Carrot salad with chickpeas and lemon

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

15 minutes
serves 8
Easy

Zesty and full of contrasting textures and fresh ingredients, our easy recipe for carrot salad with chickpeas and lemon is ready in just 15 minutes

October 15, 2015 at 4:31 pm

Ingredients

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