toasted spiced chickpea salad
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon sweet smoked paprika
- ½ teaspoon sea salt flakes
- 1 teaspoon fennel seeds
- 2 x 400g cans chickpeas (garbanzos), drained
- 3 carrots, peeled and shredded using a julienne peeler
- 1 cup coriander (cilantro) leaves
- 1 cup mint leaves
- 200g haloumi, grated
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 tablespoon olive oil, extra
- Heat a large non-stick frying pan over high heat. Add the oil, cumin, paprika, salt and fennel seeds and cook for 2 minutes or until fragrant. Add the chickpeas and cook, stirring, for 5 minutes or until the chickpeas are toasted and coated in the spices.
- Place the carrot, coriander, mint, haloumi, lemon juice, honey and extra oil in a bowl and toss to combine. Divide between serving plates and top with the chickpeas to serve. Serves 4
Photography: William Meppem
© DONNA HAY GROUP
