Carrot, rocket & spiced chickpea salad

Name: Carrot, Rocket, and Spiced Chickpea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Western
Ingredients: 2 large carrots, grated; 4 cups rocket leaves; 1 can chickpeas, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon ground paprika; 2 tablespoons olive oil; 1/4 cup lemon juice; Salt and pepper to taste; 1/4 cup chopped fresh parsley

Savor a refreshing carrot, rocket, and spiced chickpea salad. Crisp rocket leaves, shredded carrots, and seasoned chickpeas tossed in a zesty dressing create a burst of flavors and textures. This vibrant salad is perfect as a light meal or a side dish, offering a healthy and satisfying option for any occasion.

1 tbs olive oil
1 tsp ground cumin
2 garlic cloves, finely chopped
400g can chickpeas, drained and rinsed
1⁄4 cup currants
1 tbs honey
2 carrots, peeled and shredded or grated
1⁄3 cup Greek-style natural yoghurt
1 tbs tahini*
2 tbs orange juice
50g baby rocket leaves

*Tahini is a creamy paste made from ground sesame seeds available from supermarkets.

STEP 1 Heat oil in a medium frying pan over medium heat. Add cumin, garlic, chickpeas, currants and honey. Cook, stirring often, for 4-5 minutes until chickpeas are warmed through. Set aside to cool for 20 minutes.

STEP 2 Meanwhile, peel, shred or coarsely grate carrots. Place carrots and chickpeas into a large bowl. Combine yoghurt, tahini and orange juice in a bowl. Whisk until well combined. Drizzle yoghurt mixture over carrot mixture. Season with salt and pepper. Gently toss until well combined. Toss through rocket leaves and serve.

Nutritional Facts

Carrots: High in beta-carotene, fiber, and antioxidants.
Rocket (arugula): Rich in vitamins A, C, and K.
Chickpeas: Provide protein, fiber, and essential vitamins.