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Donal Skehan
Ras el Hanout, Chickpea & Carrot Salad | DonalSkehan.com
  • light-meals

Ras el Hanout, Chickpea & Carrot Salad

August 01

Simple and quick side salad for any meat, tagine or main meal.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Place the raisins into a small bowl and squeeze over the orange juice. Leave for 10-15 minutes to plump up slightly.
  2. 2. Meanwhile, place all the ingredients for the dressing into a large bowl and whisk together well to emulsify.
  3. 3. When the raisins are ready, add to the bowl with the dressing, along with any remaining orange juice. Add the carrots, chickpeas, almonds, mint, coriander and shallot and mix everything together really well to coat all the ingredients in the dressing. When ready to serve, garnish with a few extra herbs and a final pinch of ras-el-hanout.

Ingredients

Handful raisins

Juice of ½ an orange

12oz carrots, peeled and julienned

1 x 14oz tin chickpeas, rinsed and drained

Handful almonds, toasted and roughly chopped

Large handful of chopped fresh mint, plus more for serving

Large handful of chopped fresh coriander, plus more for serving

1 shallot, finely chopped

 

For the dressing:

2.5fl oz extra virgin olive oil

Juice of 1 lemon

1½ tbsp honey

1 garlic clove, minced

1 tsp ras-el-hanout, plus extra to serve

1 tsp ground cumin

½ tsp ground cinnamon

¼ tsp ground coriander

Sea salt and freshly ground black pepper

75g raisins

Juice of ½ an orange

350g carrots, peeled and julienned

1 x 400g tin chickpeas, rinsed and drained

75g almonds, toasted and roughly chopped

Large handful of chopped fresh mint, plus more for serving

Large handful of chopped fresh coriander, plus more for serving

1 shallot, finely chopped

 

For the dressing:

75ml extra virgin olive oil

Juice of 1 lemon

1½ tbsp honey

1 garlic clove, minced

1 tsp ras-el-hanout, plus extra to serve

1 tsp ground cumin

½ tsp ground cinnamon

¼ tsp ground coriander

Sea salt and freshly ground black pepper

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