Chickpea, baby marrow and carrot salad

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: Light and fresh – go for an unwooded chardonnay like De Wetshof Finesse Chardonnay 2006

Chickpea, baby marrow and carrot salad

Serves: 4



Drain 1 x 410g tin chickpeas and place in a serving bowl. Thinly slice 3 baby marrows and 2 carrots lengthwise, and toss through the chickpeas. In a jar mix together 100ml olive oil, juice of 1 lemon and 10ml fresh finely chopped flat leaf parsley, and shake well. Pour over the chickpeas and toss to combine. Sprinkle with 20ml fresh finely chopped mint and serve.



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