Carrot, Chickpea & Tahini Salad with Coriander

Anyone who knows me will know that I make a lot of slaws. It is such a great way of using up root vegetables all the way through the winter and summer alike. Choose the largest of your carrots for grating and save the smaller ones for roasting whole. There are so many variations to this recipe it is endless but this is one of my favourites which uses Tahini instead of the much overused mayonnaise. Carrot and coriander has always been a winning combination for me (think soup) and so the Moroccan flavours in this dish all add up to a particularly delicious, easy and quick to prepare salad and great for a BBQ alongside some grilled chicken, steak or fish.

Carrot, Chickpea and Tahini Salad with Coriander

4 large bunched carrots

½ tin chickpeas

2 tbsp. Tahini

Juice of half a lemon

Sea salt

Small bunch of Coriander

Peel and grate the carrots. In a large bowl mix 2 tbsp. of Tahini with the juice of half a lemon and a good pinch of salt. Amazingly the Tahini just gets thicker as you add the juice so you will have to let it down with a little water. You want the consistency of thin mayonnaise. Check seasoning. Add the drained chickpeas and then the grated carrot and the chopped coriander. Stir well and serve.

Carrot & Coriander 1

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