This nourishing salad is perfect as a quick and tasty lunch or side dish. The dressing is a game changer!
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.
Calories 341 k/cal