Crunchy spiced chickpea, carrot and coconut salad
Waitrose and Partners

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.

    VegetarianHigh fibre1 of your 5 a day
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook2 mins
  • Total time12 mins

Ingredients

  • 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

Method

  1. Tip the chickpeas into the container or dish you are serving from. Add the olive oil, cumin and paprika, then stir well.

  2. Preheat the grill to medium. Spread the desiccated coconut over a baking tray, then toast it under the grill for a minute or so (watch carefully so it does not burn and shake halfway through), until lightly golden.

  3. Coarsely grate the carrots with a box grater or the grater attachment of a food processor. (Or just whizz them until finely chopped.)

  4. Add the carrots, citrus juices, toasted coconut and coriander to the chickpeas. Season with sea salt flakes and freshly ground black pepper, then mix together well. Stir through the pitta chips just before serving.

Cook’s tip

Roast the chickpeas, if preferred, for a different texture and flavour. Preheat the oven to 200°C, gas mark 6. Spread the chickpeas out on a baking tray and pat dry. Drizzle with about 1 tbsp olive oil, sprinkle with cumin and paprika, then shake the tray so everything is coated evenly. Arrange the chickpeas so they are evenly spread out, then roast for 35-40 minutes, shaking halfway, until golden and crunchy. Remove from the oven and leave to cool. Add them to the salad just before serving so they don’t go soft again.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

703kJ/ 169kcals

Fat

7.6g

Saturated Fat

3.3g

Carbohydrates

17g

Sugars

6.4g

Fibre

6.5g

Protein

4.5g

Salt

0.3g