Carrot salad with spicy chickpeas and hummus

Ingredients for 2 servings:

• 1 tbsp orange juice
• 2 tbsp olive oil, approx.
• 1 garlic clove(s), squeezed
• 1 tsp harissa paste
• 1 tsp cumin powder
• 200 g carrot(s), approx.
• 125 g chickpeas, from the can
• 1 tbsp oil
• 1 tsp sumac
• 1 pinch of chili powder
• ½ tsp cumin powder, approx.
• some salt
• 200 g hummus, approx.
• n. B. Pistachios, chopped, roasted and salted
• n. B. mint leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Mix the ingredients for the dressing well. Peel the carrots, cut them into long, thin strips using a julienne peeler or vegetable peeler, and mix well with the dressing in a bowl. Let the carrot salad stand, stirring occasionally. Meanwhile, rinse the chickpeas in a sieve, drain well, and pat dry with kitchen paper. Heat the oil in a pan and roast the chickpeas until they lightly brown and begin to crisp. Transfer the chickpeas to a small bowl, add the spices, and mix well. Arrange the hummus, chickpeas, and carrot salad on plates and serve with some bread. If you like, sprinkle the dish with some chopped mint and/or chopped pistachios before serving.