Crunchy spiced chickpea, carrot and coconut salad

Crunchy spiced chickpea, carrot & coconut salad

Name: Crunchy spiced chickpea, carrot & coconut salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6
Ingredients: 400 g can chickpeas, drained and rinsed; 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp sweet smoked paprika; 30 g desiccated coconut; 400 g carrots; 1 orange, juice; ½ lemon, juice; 10 g coriander, roughly chopped; 40 g Piper’s Garlic & Herbs Pitta Chips, roughly broken

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.

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VegetarianHigh fibre1 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook2 mins
Total time12 mins

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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

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.