This nourishing salad is perfect as a quick and tasty lunch or side dish. The dressing is a game changer!

Serves 4


2 cans (400g) chickpeas, rinsed and drained 300g carrots, grated 150g cucumber, chopped and quartered 150g celery, chopped 52g spring onions, diced 90g roasted capsicum, chopped 5g parsley, chopped For the dressing: 60ml extra-virgin olive oil 60ml lemon juice 2 tsp chermoula seasoning (or Moroccan spice) 1 clove garlic, minced ¼ teaspoon salt Freshly ground black pepper


Start by adding the chickpeas and all the chopped vegetables to a large bowl and toss together. Next, add all the dressing ingredients to a jar, put the lid on and give it a good shake. Pour over the salad and add a sprinkling of sea salt and cracked pepper.

Nutritional Information

Calories 341 k/cal Protein 9g Carbs 38g Fats 17g Fibre 9g
July 01, 2021