By Irma Gevers
Prep: 20 mins | Cook: 10 mins | Serves: 2-3 people
Ingredients
- 2 cloves of garlic, chopped
- 300g carrots, finely diced
- 1 tsp cumin seeds
- ½ tsp smoked paprika powder
- 2 x 400g tins of chickpeas, drained and rinsed
- 1 red pepper chopped
- 1 yellow pepper chopped
- 15g coriander leaves, washed
- 4 peppadews finely chopped
- 1 avocado sliced
- olive oil
- zest of 1 unwaxed lemon
- salt and freshly ground pepper to taste
Dressing
- 40g tahini
- 20ml of lemon juice
- 30ml of water
Instructions
Lightly fry the garlic, cumin, smoked paprika powder and carrots in a few swigs of olive oil until the carrots are no longer hard. Add to mixing bowl with the chickpeas, chopped peppers, peppadews and lemon zest. Season with salt and pepper.
Dressing: mix tahini with lemon juice and add water. Mix until it has the consistency of cream. If it is too thin, add some tahini, if it is too thick, add some water. Season. Add to the salad and mix well.
Serve with coriander leaves and slices of avocado.
