Moroccan Carrot and Chickpea Salad
Zesty salad with carrots chickpeas, avocado, tomato and red onion
4 Carrots, peeled, cut into strips
400g Can Chickpeas, drained and rinsed
1 Ripe Avocado, diced
1/2 Red Onion, sliced
1 Large Tomato, diced
1/4 Cup Fresh Flat Leaf Parsley, roughly chopped
1 Tsp Ground Ginger Powder
1 Tblsp Lemon Juice
1 Tsp Fresh Lemon Zest
Salt and Pepper to taste
1 Tblsp Olive Oil
- Combine all the ingredients in a large bowl.
- Cover and refrigerate for two hours to allow the flavours to develop then serve.