This is a really quick salad that is ideal for bbq’s or a lighter dinner side.
Raw grated carrot is lovely and sweet which compliments the heat from the chilli and ginger.
I really like the chickpeas as they are, however you could try roasting them which would add a great crunch to the dish. You could also try using beans instead of chickpeas to slightly change the recipe if it becomes a frequent favourite!
Ingredients
250g carrots (about 3 medium carrots)
1x400g tin of chickpeas
1 tbsp apple cider vinegar
30g raisins
1 tsp caraway seeds
good pinch of chilli flakes
1 small garlic clove, finely chopped
1/2 inch fresh ginger, finely chopped
2 tbsp olive oil
step1
Grate the carrots in a food processor or by hand.
step2
Add to a bowl with the rest of the ingredients, give it a good mix until the flavours are evenly coating all the carrot and chickpeas. Season with salt and pepper to taste.
Notes
- Taste the salad, if you prefer it to be more tangy, add a little more apple cider vinegar.
- You could stir through some toasted nuts and/or seeds for a crunch and extra nutritional benefits.
- Red cabbage to substitute 1/2 the weight of carrot could be a nice flavour addition and add a vibrant colour.
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