We love this hearty carrot and chickpea salad recipe. It ticks our #BITHK boxes for easy healthy eating in any kitchen. Plus, it features Pesto Princess’s Moroccan winner – Harissa Paste. Filled to the brim with red peppers, chilies, garlic and spices, 100% fresh and free of nasty preservatives. Chilies and garlic are proven anti-oxidants and important for good health and vitality.
The recipe is quick and easy to prepare as we start to move in-between seasons. Ideal for vegetarians or those just wanting a high protein alternative to a meat-based salad, as it is packed with healthy and fresh nutrients.
You can enjoy this on its own, or serve as an accompanying salad with a barbecue or baked dishes.
Ingredients:
Olive oil
3 Tbsp Pesto Princess Harissa Paste
Salt and pepper, to taste
2 tins chickpeas, drained
6 medium carrots, grated
A handful of coriander, chopped
5 Tbsp double cream yogurt
Pinch of cumin
How To Prepare:
- In a small saucepan heat the olive oil, Pesto Princess Harissa Paste and salt and pepper.
- Combine the chickpeas, carrots and the paste mixture in a salad bowl.
- Serve with a handful of coriander and cumin-spiced double cream yoghurt.
Feeds 4
Tip: Ensure you refrigerate the paste for longevity.
Recipe and food styling by Michelle Parkin.