Serve by itself or with a green salad. This is very good for you but doesn’t taste in the least bit worthy. Great for a quick lunch, its full of zingy flavours which wake you up after a morning’s work – it also makes an ideal packed lunch.
- 1 tin of chickpeas, drained (or 250g cooked chickpeas if you prefer to boil your own)
- 2 large carrots, very thinly sliced (see method)
- 1 courgette, , very thinly sliced (see method)
- 1 stick of celery, diced or ½ a kohlrabi, peeled and diced
- A handful of cherry tomatoes, cut in to halves
- Chili sauce to taste. This salad should be flavoursome rather than hot. I use 1 tsp of Cap Bon Harissa (beautiful packaging and easily available) or 1 tbsp chilli tomato ketchup – use whatever you have in the fridge or a little bit of chopped fresh chilli if you prefer.
- Splash of olive oil
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh parsley, chopped
- Heat the oven to 220 °c.
- Peel and trim the carrots, trim the courgette. Using a vegetable peeler, peel thin, long strips of the carrots and courgette. This gets tricky towards the end, so finish up by using a knife if its easier.
- Put the carrot and courgette strips in a tin, toss with a splash of olive oil and spread out. They should be very lightly coated in oil so use very little. Roast in the oven for 5 to 10 minutes. They should be soft but still with a bit of bite, and slightly charred in a few places.
- While the vegetables are cooking, mix the chickpeas with the diced celery or kohlrabi, the chilli sauce and the halved tomatoes.
- When the carrots and courgette strips are cooked, put the chickpea mixture in the tin with them and mix. Season with salt and pepper. Pop back in the oven for a couple of minutes to warm through.
- When ready to serve, stir in the fresh herbs.