Spiced carrot and chickpea salad

Spiced carrot and chickpea salad is a delicious, naturally vegan and gluten-free dish. It’s easy to make, filling and makes a great recovery meal too.

600 g / 1.3 lb young carrots with green tops
1 cup cumin-roasted chickpeas (recommended) or cooked chickpeas
1 cup peeled hard wheat (use red / brown rice or toasted buckwheat for GF version)
10 green Kalamata olives, de-stoned and sliced
100 g / 3.5 oz baby spinach
seeds from ¼ pomegranate
handful of fresh coriander OR parsley, torn
handful of mint leaves, torn
¼ cup hazelnuts (raw or roasted), chopped
1½ tbsp maple syrup
2 tbsp extra virgin olive oil
2 tsp coriander seeds OR 1 tsp coriander powder
2 tsp cumin seeds OR 1 tsp cumin coriander powder
½ tsp chilli flakes OR ½ tsp chilli powder

DRESSING:
3 tbsp extra virgin olive oil
¼ cup / 4 tbsp pomegranate molasses OR lemon juice (both work well!)
1 small garlic clove, grated
salt and pepper, to taste

View the full recipe at Lazy Cat Kitchen →