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Cumin-spiked Carrot and Chickpea Salad

Author Izy


  • 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.)