Crunchy spiced chickpea, carrot and coconut salad

Crunchy spiced chickpea, carrot & coconut salad

By Elly Curshen

If you’re not a coriander fan, swap it for a mixture of roughly chopped flat leaf parsley and mint leaves instead.

    • Serves6
    • CourseMain meal
    • Prepare10 mins
    • Cook2 mins
    • Total time12 mins
    • 400g can chickpeas, drained and rinsed
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tsp sweet smoked paprika
    • 30g desiccated coconut
    • 400g carrots
    • 1 orange, juice
    • ½ lemon, juice
    • 10g coriander, roughly chopped
    • 40g Piper’s Garlic & Herbs Pitta Chips, roughly broken