Jewelled Carrot & Chickpea Salad

This is an innovative and delicious salad, which is great for brightening up your table. It’s quite a substantial side dish, so the good thing is you don’t have to make much else. You can decorate it as much or as little as you want – I often get carried away!



The dressing comes first for this dish. Mix all the ingredients together in a bowl and then get started on the salad.


4 Oranges

100ml Olive oil 

2 tbsp Red wine vinegar 

1 tbsp Honey 

1tsp Cinnamon

1tsp Sumac 

1tsp Ground cardamom 

1tsp Garlic salt

1tsp Pepper

Salad Recipe


6 Large carrots

400g Chickpeas 

100g Flacked almonds

50g Pistachios

Mint leaves

Handful of pomegranate seeds

Red amaranth (small Garnish)

1 Orange 


Slice the carrots diagonally and as thinly as you can. Place in a big mixing bowl. Drain and rinse the chickpeas and add to the carrots. Add the dressing and soak for 30 minutes or overnight. Add the pistachios, flacked almonds and pomegranate seeds and mix well. Use a slotted spoon to place the salad into your serving bowl. With a normal spoon, add the dressing so that the salad is sitting in it and is not completely covered. Get rid of the leftover dressing. Thinly slice the orange and place around the dish for decoration. Garnish with red amaranth, micro greens or pomegranate seeds.