Tip the chickpeas into the container or dish
you are serving from. Add the olive oil, cumin
and paprika, then stir well.
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.
Coarsely grate the carrots with a box grater
or the grater attachment of a food processor.
(Or just whizz them until finely chopped.)
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.
