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.
Nutritional Information
- Kcals 201
- Fat 12g
- Carbs 15.5g
- Fibre 4.5g
- Protein 8.8g
- Salt 1.07g