Spiced Carrot and Orange Salad with Toasted Almonds and Chickpeas
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Ingredients
- 5 carrot, julienned
- 2 oranges
- 400 g chickpeas, drained and rinsed
- 40 g flaked almonds
- 1 tsp ground cumin
- 2 tbsp fresh coriander, chopped
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 363 kcal
- Protein
- 11.2 g
- Carbohydrate
- 31.9 g
- of which sugars
- 15.3 g
- Fat
- 18.6 g
- of which saturates
- 2.2 g
- Fibre
- 13 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the flaked almonds in a dry pan for 2 minutes until golden, then set aside.
- 2
Peel the oranges and slice into rounds, catching any juice.
- 3
Toss the carrots, orange slices and chickpeas with the ground cumin, lemon juice, olive oil and any orange juice.
- 4
Scatter with the fresh coriander and toasted almonds just before serving.
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