Carrot and Chickpea Salad with Lemon Dijon Vinaigrette

Carrot and Chickpea Salad with Lemon Dijon Vinaigrette
Serves: 4
Preparation: 10 minutes
Cooking: None
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