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A zesty chickpea and carrot salad with the perfect kick of cumin and za’atar.

Moroccan carrot salad recipe. Photography: Jana Langhorst
Serves: 6
Fresh from the garden: Carrots, garlic, lemon, mint, parsley
Season: Winter

Note: If using dried chickpeas, soak them in cold water overnight, drain and then simmer in plenty of fresh water for 1 hour.

Ingredients

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Equipment

What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Preheat the oven to 180°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Place the carrots in the roasting tin and cook for about 15 minutes, or until cooked through and golden brown.

  • 4. Combine the chickpeas with the remaining ingredients in the salad bowl.

  • 5. Add the roasted carrots and mix through.

  • 6. Serve at room temperature.

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