Cumin-spiked Carrot and Chickpea Salad

Cumin-spiked Carrot and Chickpea Salad

Cumin-spiked Carrot and Chickpea Salad
Since we are still in January, the month of resolutions and all, I wanted to share something fresh and healthy. I can’t say how much this dish has brightened up this drizzly, sofa-lazed, slight-hangover day. Made yesterday, I have spent today eating the vestiges out of tupperware in a manner very reminiscent of my student days. No plates, using just a plastic spoon I had knocking about my kitchen. 
Cumin-spiked Carrot and Chickpea Salad
This carrot salad is a favorite of mine. Its fresh, filling and speedy to make. Its an ideal accompaniment to grilled meat or served mountained up on your plate with a wobbly soft poached egg on top. I would recommend going the full hog and making full recipe, since its a creation that improves with age. You can assemble and dress it all in advance. The only ingredient I recommend you hold back on, until serving, is the flaked almonds. Added too soon, they loose their crunch. 
Cumin-spiked Carrot and Chickpea Salad
Its super simple, all you need is a mandolin (or a box grater), a frying pan and a bit of arm power. Or, If you are feeling particularly lazy/ its a Sunday, a food processor. You want to go for the long tin mandolin, wafer thin slicing attachment. Did I use mine for this dish?!Guilty as charged.

Cumin-spiked Carrot and Chickpea Salad

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  • 300 g (11 oz) carrots, sliced on a mandolin
  • 400 g (14 oz) cooked chickpeas, drained and rinsed
  • 100 g (3.5 oz) soft dried apricots, cut into chickpea-sized pieces
  • 30 g (1 oz) fresh parsley and mint, torn
  • 50 g (2 oz) toasted flaked almonds


  • 1 tablespoon cumin seeds
  • 1/4 cup / 60 ml extra virgin olive oil
  • 1 tsp honey
  • 2-3 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt , , plus more to taste
  • 1/8 teaspoon chilli powder


  • To make the dressing, first toast the cumin seeds in a dry frying pan until fragrant and lightly browned, it will take only a minute or two.
  • Let the seeds cool, and grind to a powder with a pestle and mortar.
  • In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
  • In another, medium bowl, combine the carrots, chickpeas, apricots, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
  • (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

17 thoughts on “Cumin-spiked Carrot and Chickpea Salad”

  1. Carrot salad From morocco is one of all time faves! I simply love the styling of this picture and you are corden blue trained too? Double talented! You have new follower Tess

  2. I’m intrigued by the combination of cumin and apricot. This reminds of of Moroccan food! I also love things I can eat straight from the fridge without guilt.

  3. This looks delicious and pretty easy SCORE! I need to get better acquainted with my mandolin though!

  4. I sent every female in my family the link to this recipe, and I am definitely having this with Thanksgiving dinner this year!

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