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

Carrot salad with chickpeas and lemon

Published: October 15, 2015 at 4:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal201
fat12g
carbs15.5g
fibre4.5g
protein8.8g
salt1.07g
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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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