Carrot, pomegranate and chickpea salad with a spiced citrus dressing


Preparation info

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By Signe Johansen

Published 2018

  • About

One of the reasons I always have a tin of chickpeas in the cupboard is so that I can make this dish. By all means use dried chickpeas if you prefer – just follow the cooking instructions on the packet and fold them into the salad once cooked and drained.


  • 1 large carrot, washed (or peeled if you prefer) and roughly grated
  • 1 small pomegranate, shucked
  • 1 x 400 g


Place the grated carrot, pomegranate seeds, chickpeas, almonds, shallots (drained of the iced water) and parsley in a medium bowl.

Whisk the dressing ingredients together in a small bowl, season with salt and pepper and taste. If you think it needs something extra, then add it. If the dressing is too sharp, add a little sugar or honey to taste.

Dress the salad and chill it in th