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Moroccan-style chickpea and carrot salad

  • For the Moroccan-style chickpea and carrot salad

chickpea and carrot salad


  • 2 medium carrots, peeled and grated
  • 400g tin of chickpeas, drained and rinsed
  • 60g dried apricots / 65g dried prunes, chopped

For the dressing:

  • 1 tbsp Clarks Fruit Syrup (or honey)
  • Zest and juice of a small lemon
  • 1 tsp ras el hanout
  • 1/2 tsp ground cinnamon


1. Mix the grated carrot, chickpeas and chopped dried fruit in a large bowl.

2. In a separate bowl, mix all of the ingredients for the dressing.

3. Add the dressing to the salad and mix well before serving.


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