top of page

Carrot & Chickpea Salad

Happy New Year Everyone! I can’t believe it’s 2017. Oh, how time seems to be flying by. To continue our veggie night meal recipes from last year, here is a delicious salad that’s not only good for you but it’s has outstanding flavours. You can have it on it’s own or with grilled meat, fish or root veggies. I will certainly be making this every week on one of our veggie nights.



1 can of chickpeas rinsed, drained, and patted dry, 1tbs olive oil, ¼ tsp ground cumin, 1/8 tsp ground cinnamon, ¼ tsp ground cayenne pepper, ¼ tsp fehmalee’s kitchen base seasoning.

Dressing: 1 clove garlic (pureed), 3tbs light tahini, 2 tbs lemon juice, 2 tbs olive oil, 1-2 tsp honey, ½ tsp fehmalee’s kitchen base seasoning, 2 tbs fresh parsley (minced), water to thin if necessary.

Salad: 3-4 grated or julienned carrots, 1 small red onion (thinly sliced), ¼ cup raisins, ¼ cup pomegranate seeds, ¼ cup dried apricots (chopped), 1 cup fresh parsley (chopped), ¼ tsp fehmalee’s kitchen flavour enhancer.


Preheat the oven to 200°C. Toss the chickpeas with the oil, spices and base seasoning. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from oven to cool.

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth (add water if the dressing is too thick). Taste and adjust seasonings if needed.

In a large salad bowl, toss the shredded carrots, onion, raisins, pomegranate seeds, apricots, flavour enhancer, chick peas and parsley with the dressing. Then Serve.


bottom of page