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Middle Eastern chickpea, date & carrot salad


  • Briefly blanch the carrots in lightly salted water. Then plunge in cold water and drain well.
  • To make the dressing, whisk the lemon juice, olive oil and honey with the paprika, cumin, cinnamon and cayenne. Taste for seasoning.
  • Then toss the carrots, dates, chickpeas and fresh coriander with dressing to taste.
  • Serve with plenty of crusty bread on the side.


  • 3-4 medium carrots, peeled & sliced on the diagonal
  • sea salt flakes
  • ½ cup lemon juice
  • ½ cup olive oil
  • 2 tbsp honey
  • 2 tspn paprika
  • 2 tspn ground cumin
  • 1½ tspn ground cinnamon
  • ½ tspn cayenne
  • 3-4 pitted dates, cut into slivers
  • 1 can chickpeas, rinsed & drained
  • 3 tbsp chopped coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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