Lunch · African
Moroccan spiced carrot and chickpea salad
Shredded carrot and chickpeas warmed with cumin and cinnamon, finished with lemon and parsley.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 300 g carrot, grated
- 400 g canned chickpeas, drained
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tbsp lemon juice
- 20 g fresh parsley, chopped
- 30 g raisins
- 1/4 tsp salt
Method
Heat the olive oil in a pan over medium heat and add the cumin, cinnamon and cayenne.
Add the chickpeas and cook for 3 minutes, stirring, until warmed through.
Remove from the heat and stir in the grated carrot and raisins.
Add the lemon juice and salt, then toss well.
Scatter with parsley and serve warm or chilled.