Moroccan Carrot and Chickpea Salad (Modern)

• 300 g Carrot
• 30 g Sliced almonds
• 1 clove Garlic
• 1 medium Lemon
• ½ tsp Fine sea salt
• 1 tsp Ground cumin
• ½ tsp Smoked paprika
• ¼ tsp Black pepper
• 30 ml Olive oil
• 400 g Canned chickpeas
• 15 g Fresh parsley

1. Bring a saucepan of well-salted water to the boil. Peel the carrots, then slice them into coins about 5 mm thick.
2. Toast the sliced almonds in a dry frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool.
3. Boil the carrots for 6 to 8 minutes until just tender but not soft. Drain well in a colander and let them steam-dry for 2 minutes.
4. In a mixing bowl, finely grate the garlic. Add the lemon zest and juice, fine sea salt, ground cumin, smoked paprika, black pepper and olive oil, then whisk until combined.
5. Rinse and drain the chickpeas, then add them to the bowl with the warm carrots. Toss well and leave for 5 minutes so the carrots and chickpeas take on the dressing.
6. Roughly chop the fresh parsley and fold it through the salad. Scatter over the toasted sliced almonds and serve at room temperature.

Made this recipe? Rate it — a comment is optional.