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, chillies, garlic and spices, 100% fresh and free of nasty preservatives. Chillies 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 barbeque or baked dishes.
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 yoghurt
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.
Tip: Ensure you refrigerate the paste for longevity.
Recipe and food styling by Michelle Parkin.