Aromatic spices and crunchy nuts make this vibrant coloured salad even more tempting.

CARROT AND CHICKPEA SALAD

Ingredients

2-3 medium carrots, peeled and grated
1 cup boiled chickpeas
1 Malta orange, halved
1 Italian lemon
1 tsp cumin powder
1 tsp coriander powder
½ tsp dried ginger powder
1 tsp cayenne pepper powder
1 tsp all spice powder
Salt to taste
¼ cup extra virgin olive oil
1 medium white onion, finely chopped
1 tbsp finely chopped garlic
10-12 almonds, blanched, peeled, roasted and roughly chopped
¼ cup chopped dried black currants
¼ cup chopped flat fresh parsley leaves

Method

1. To make the dressing, squeeze the juice of orange directly into a bowl.
2. Zest the lemon directly into the same bowl. Cut the lemon in half and squeeze the juice of half the lemon into the bowl. Add cumin powder, coriander powder, dried ginger powder, cayenne pepper powder, all spice powder, salt and olive oil and whisk well.
3. Take carrots in a large wide bowl. Add white onion, garlic, almonds, chickpeas, drizzle the dressing, add the black currants, parsley leaves and mix till well combined.
4. Transfer in a serving bowl. Serve immediately.

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