Carrot salad with chickpeas and lemon
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 2 lemonsjuiced
- 2 tsp harissa
- olive oil
- 2 x 400g tins chickpeasdrained
- 500g carrotspeeled and shredded (do in a food processor)
- 1 bunch spring onionsshredded
- a large bunch flat-leaf parsleyleaves picked
- 1 x 200g block fetacrumbled
Nutrition: per serving
- kcal201
- fat12g
- carbs15.5g
- fibre4.5g
- protein8.8g
- salt1.07g
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.
