Description
A vibrant, refreshing grated carrot salad recipe studded with tender chickpeas, creamy avocado and sweet sultanas – perfect for lunch or as a side dish, and make-ahead friendly too!
Ingredients
Scale
- 250g carrots
- 50g pistachios
- 50g sultanas
- 1 firm yet ripe avocado
- 1/2 570g jar Queen Chickpeas
- large handful fresh coriander
- 1 1/2 tbsp extra virgin olive oil
- juice of 1/2 lemon
- sea salt
Instructions
- Peel, top, and tail the carrots, then grate them on the largest hole of a box grater straight into a big bowl.
- Roughly chop the pistachios, and add them along with the sultanas to the bowl.
- Peel and de-stone the avocado before chopping it into small pieces. Into the bowl it goes, along with the chickpeas, drained and rinsed, and the coriander, roughly chopped.
- Pour over the extra virgin olive oil, lemon juice and season with a good amount of salt. Give everything a good stir, check if it needs more salt or lemon, and serve.
Notes
This salad preps really well ahead, and can be kept in the fridge for up to 3 days.