Carrot Ribbon, Crushed Chickpea & Tahini Salad


Prep Time
15 minutes

Cooking Time

Total Time
15 minutes



– 8-10 large rainbow carrots, peeled
– 1 x 400g tin of chickpeas, drained and rinsed
– 20 – 30g parsley or coriander, roughly chop half and leave the other half whole
– 1 Tbsp tahini
– 1 Tbsp olive oil
– 1 tsp raw apple cider vinegar


1.Transfer the chickpeas into a large bowl and crushed slightly using your hands.
2. Add the chopped herbs, 1 Tbsp of olive oil and a large pinch of Maldon salt. Mix to evenly coat the chickpeas.
2. Shave the carrots into ribbons over the large bowl, then add the tahini and apple cider vinegar and mix well to coat evenly.
4. Add the remaining herbs, toss lightly and serve either on its own, as a based for a protein or as a side salad.