Ingredients   

500g carrots, washed and grated
400g tin chickpeas, drained and rinsed
1 cup baby spinach, roughly chopped 
½ cup coriander, roughly chopped 
 

Dressing

2 teaspoons Dijon mustard 
1 tablespoon freshly squeezed lemon juice
1-1/2 tablespoons extra virgin olive oil 
1-2 teaspoons honey, to taste  
Pinch of salt and freshly ground black pepper

Method    

Place grated carrot, chickpeas, spinach and coriander into a bowl

In a small bowl, combine the dressing ingredients and drizzle over the salad. Gently toss to combine. Serve at room temperature