Just because the summer’s over, it doesn’t mean that salads need to be banished until next year! I get a little bored of eating the same things day in, day out – and one day, decided to try out this concoction to use up the rest of a bag of carrots that we’d bought a few days before.
It’s a great healthy lunch option for both cooler and warmer months alike, and also works well as a side: I’ve served it alongside lemon and herb couscous and a chicken tagine for a Moroccan night, and also alongside skewers of grilled meat. Chickpeas are low in fat but high in protein, meaning that it’s nice and filling, and the dried fruit, tangy lemon and spices give it a great Moroccan-style flavour.
It’s also a great choice for those, like me, who are following the Slimming World plan. The dried fruit counts as a healthy B choice (check your brand, as the quantities allowed may vary), while the Clarks Fruit Syrup in the dressing is just 2 syns. Enjoy!
Moroccan-style chickpea and carrot salad
For the salad
- 2 medium carrots, peeled and grated
- 400 gram tin of chickpeas, drained and rinsed
- 60 grams dried apricots, chopped (or use 65g chopped dried prunes)
For the dressing
- 1 tbsp Clarks Fruit Syrup (or honey)
- zest and juice of a small lemon
- 1 tsp ras el hanout
- 1/2 tsp ground cinnamon
- Mix the grated carrot, chickpeas and chopped dried fruit in a large bowl.
- In a separate bowl, mix all of the ingredients for the dressing.
- Add the dressing to the salad and mix well before serving.