Carrot, pomegranate and chickpea salad with a spiced citrus dressing

Name: Carrot, pomegranate and chickpea salad with a spiced citrus dressing
Ingredients: sea salt and freshly ground black pepper; 1 large carrot, washed (or peeled if you prefer) and roughly grated; 1 banana shallot or 2 smaller shallots, peeled, finely chopped and placed in a bowl of iced water for a few minutes; 4–5 tbsp olive or Argan oil; 1 small pomegranate, shucked; grated zest and juice of 1 small unwaxed lemon; ½ tsp ground cumin; 1 x 400 g tin of chickpeas, drained and rinsed; 1 bunch of flat-leaf parsley (or coriander), leaves finely chopped; small handful of toasted flaked almonds; ½ tsp ground cinnamon

Preparation info

Difficulty
Easy

Appears in

Solo

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.

Ingredients

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

Side dish
Gluten-free
Vegan

Method

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