Curried Carrot + Chickpea Salad

Episodic memories are those that form feeling toward a particular time or place. Personally I find these memories awaken when the seasons begin to shift from spring to summer, when a plethora of imagery comes bounding from my trusty temporal lobe, leading to a babble of extrasensory perceptions and moments of idyllic nostalgia; the smell of Nivea suncream, the sound of the sea lapping methodically on the shore, slithers of blinding sunlight creeping through thick pine in the Troodos mountains - you get the picture. Ultimately these lucid dreams of summer result in me spending hours Google searching 'best beach holidays in Europe 20-whatever it is' and vowing to steer clear of ice cream in preparation for the big reveal come beach day. 

Curried Carrot + Chickpea Salad | Thyme & Honey

And so is life, 6 weeks prior to my departure for 10 days of unadulterated bliss, sea, sun, mountains, food and family I begin this torturous countdown that involves many a salad, and not so many an ice cream. My better self tells me it will be worth it, my lazy, sugar-loving self hisses at the former with pure hatred. 

I proceed with varying levels of sadness, denial and hesitation, but occasionally I find moments of victory is salads like this. Largely raw, eye pleasingly colourful and packed with protein, fiber, zinc, vitamins A & C, antioxidants and more wonderfully restorative and essential nutrients, this was quickly added to my arsenal of 'eat clean' recipes.

Using Madras curry powder in the dressing adds a unique smoky undertone, while the lemon juice keeps it fresh and zingy. If I wasn't avoiding dairy I'd have added a dollop of plain Greek-style yoghurt, or a few crumbly bites of feta. Oh, to dream (about everything I will inhale once I'm actually on holiday). 

Curried Carrot + Chickpea Salad | Thyme & Honey

Curried Carrot + Chickpea Salad

Serves 4, or 2 as a main

Ingredients

1 large carrot

240g cooked chickpeas

10 small asparagus spears

Handful of radishes, around 5 or 6, thinly sliced

2 tablespoons capers

30ml olive oil

1 teaspoon Madras curry powder

1/4 teaspoon ground cinnamon

Juice of half a lemon

Mixed salad greens - I used a mix of fennel tops and sweet leaves

 

Method

  1. Using a julienne peeler, slice the carrot into thin strips. If you don't have one of those peelers you can use a mandoline to slice the carrot into ribbons, and then cut the strips by hand. You can also use the mandoline to slice the radishes. 
  2. Remove the spears from the asparagus stalks and set aside. Use a vegetable peeler to create shavings from the stalks. 
  3. Place the chickpeas, carrots, asparagus shavings and radishes in a bowl and set aside whilst you make the dressing. 
  4. Combine the olive oil, curry powder, cinnamon, lemon juice and a good amount of seasoning, whisking well to combine. Pour the dressing over the vegetables and toss well until evenly distributed. 
  5. Blanche the asparagus tips in boiling water - submerge them for a couple of minutes before rinsing under cold water.
  6. Serve the dressed salad on a bed of leafy greens and scatter over the capers and asparagus tips before adding a final drizzle of olive oil. 

 

Average calories per serving (based on 4 smaller portions) - 180 kcal