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 tin of chickpeas, drained and rinsed
  • small handful of toasted flaked almonds
  • 1 banana shallot or 2 smaller shallots, peeled, finely chopped and placed in a bowl of iced water for a few minutes
  • 1 bunch of flat-leaf parsley (or coriander), leaves finely chopped


    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 the fridge for 1 hour or longer, to let the flavours infuse. This makes a great lunch or light supper, and can be kept for a day or so to be up-cycled into a packed lunch. Add some grilled chicken, feta, labneh, goat’s cheese, mozzarella or queso fresco (or tahini and more nuts if you would like to keep it vegan).

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