Carrot, Chickpea and Coriander Salad

Today's recipe is a fresh, zingy and substantial salad thanks to the chickpeas. If you don't have roasted chickpeas to hand you can use tinned or bottled ones instead. Dress with either of the two dressing recipes we've included.

Preparation time: 10 minutes

Cooking time: N/A

Serves: 4

Ingredients:

3 large carrots grated 400g of roasted chickpeas* A handful of fresh coriander

1 tsp of Waitrose Dukkah Seasoning

*for the roasted chickpea recipe, click on the link:

https://rootsseedsandleaves.wixsite.com/rootsseedsandleaves/recipes/oil-free-roasted-chickpeas

Lemon and Olive Oil Dressing A garlic clove, crushed 2-3 tbsp of extra virgin olive oil 1 tbsp of fresh lemon juice 1/4 tsp of Dijon mustard 1/4 teaspoon dry/ground mustard

Oil Free Dressing

1 lemon, squeezed 1 tsp apple cider vinegar 1 pinch sea salt

1. Grate the carrots and add to a large salad bowl 2. In a jam jar, add all the ingredients for either the oil free dressing or the lemon and olive oil dressing. Put the lid on, secure firmly and shake vigorously till the ingredients are well blended 3. Add the dressing to the carrots and toss till mixed well. 4. Add the roasted chickpeas to the salad (reserve a few to garnish) and the fresh coriander. Toss again so all ingredients are incorporated. 5. Garnish the salad with the remaining chickpeas, serve and enjoy!

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