Solo: The Joy of Cooking for One by Signe Johansen

Author:Signe Johansen
Language: eng
Format: epub
Publisher: Bluebird

Salads,

Mezze

and Tapas

Carrot, pomegranate and chickpea salad with a spiced citrus dressing

One of the reasons I always have a tin of chickpeas in the cupboard is so that I can make this dish. By all means use dried chickpeas if you prefer – just follow the cooking instructions on the packet and fold them into the salad once cooked and drained.

1 large carrot, washed (or peeled if you prefer) and roughly grated

1 small pomegranate, shucked

1 x 400g tin of chickpeas, drained and rinsed

small handful of toasted flaked almonds

1 banana shallot or 2 smaller shallots, peeled, finely chopped and placed in a bowl of iced water for a few minutes

1 bunch of flat-leaf parsley (or coriander), leaves finely chopped

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