This is one of my all time favourite salads that I make and always goes down a treat when I am running an event or cooking for clients.

It livens up the humble carrot and is a great mix of flavours.


Serves 6 


400g grated carrots

1 tin chickpeas drained and rinsed

6 medjool dates pitted and chopped

4 spring onions finely chopped

A handful chopped coriander and mint (20g)


3tbsp olive oil

zest and juice of 2 limes

2 tsp maple syrup

½ tsp ground cumin

¼ tsp grated nutmeg

¼ tsp turmeric

pinch of dried chilli flakes

sea salt and black pepper

handful of chopped roasted pistachio nuts (roasted 180/Gas 4 for 8 mins)

Pomegranate seeds to garnish

Preheat the oven to 200c/Gas mark 6

Drain the chickpeas and dry on some kitchen towel and put into a bowl with a little olive oil, salt and pepper and stir through.  Lay on a baking tray lined with parchment and roast for 20 to 25 minutes.

For the dressing add all the ingredients together in a bowl and combine.