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Chickpea & Carrot Salad

2017-03-28

Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Ready In : 15m

Ingredients

  • 450g carrots, peeled and coarsely grated
  • 50g pomegranate seeds
  • 1 tbsp sesame seeds
  • 2 tbsps coriander, chopped
  • 400g chickpeas, rinsed and drained
  • 1 garlic clove, finely chopped
  • 100g red cabbage, finely sliced
  • Dressing:
  • 1⁄4 cup olive oil
  • 1 tsp lemon zest
  • 3 tbsps lemon juice
  • 1⁄4 cup orange juice, freshly squeezed
  • 11⁄2 tbsps honey
  • 3⁄4 tsp salt
  • 1 tsp ground cumin
  • 1⁄2 tsp ground ginger
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 tsp ground coriander
  • 1⁄4 tsp ground allspice
  • 1⁄4 tsp cayenne pepper

Method

Step 1

In a large bowl, whisk together all of the salad ingredients.

Step 2

For the dressing, mix all the ingredients together. Drizzle over the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with fresh basil. Serve cold.

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