Crunchy spiced chickpea, carrot & coconut salad
Crunchy spiced chickpea, carrot & coconut salad
12 minutes
Prep Time10 minutes
Cook Time2 minutes
Serves6
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Ingredients
Method
1
Tip the chickpeas into the container or dish you are serving from. Add the olive oil, cumin and paprika, then stir well.
2
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.
3
Coarsely grate the carrots with a box grater or the grater attachment of a food processor (or just whizz them until finely chopped).
4
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.
