Spiced Carrot & Chickpea Salad
Quick, flavourful salads are kinda our jam... and this Autumn inspired Spiced Carrot and Chickpea number is no exception! Ready in 5, 10 minutes max you'll be wondering what to do with all the extra time on your hands. Perfect on it's own or accompanying your favourite protein - think roast lamb, chicken or for the vegetarian folk - crispy tempeh!
Serves 2-4 (Main/Side) | 10 minutes max
1 tsp honey
11/2 tbs white wine vinegar
3 tbs extra virgin olive oil (EVOO)
1/2 - 1 tsp ground cumin
1 tsp nigella seeds
2 tbs sesame seeds, toasted
1/2 cup cashew nuts, toasted
400g can chickpeas, drained
2 medium carrots, grated
Salt and pepper to taste
Step 1. Add all of the ingredients for the vinaigrette into a large bowl. Whisk until well combined. Taste and adjust the dressing if needed - Tip: You want a slightly punchy dressing as it will mellow once all of the ingredients are combined.
Step 2. Add the remaining ingredients to the dressing (toasted cashew nuts, chickpeas, carrots & rocket) season lightly with salt and pepper and toss to combine. Taste and adjust seasoning, keeping in mind that the addition of feta will increase the levels of salt in the dish.
Step 3. Transfer the salad to a serving platter; scattering over crumbled pieces of feta just before serving.
For an alternative - you can also make this salad without chickpeas and replace the rocket with fresh sprigs of coriander for a lighter salad that pairs well with heavy proteins and stewed meats.
* We used danish feta which is smooth and creamy, however any feta will suit the recipe.
- For a vegan option, either substitute the feta for a vegan option or omit it all together.