A mouth-watering Moroccan-style lunch recipe, combining grated carrots with flaked almonds, sultanas, Cumin Seeds, lemon juice and a dash of white wine vinegar, served together on pitta bread with crushed chickpeas
Combine the carrots, flaked almonds, sultanas, Cumin Seeds and 1 tbs of the lemon juice in a bowl.
In a separate bowl, combine the chickpeas, Garlic Granules and the remaining lemon juice. Mash the chickpeas with the back of a fork until spreadable, but still quite chunky.
Heat the pitta breads in a toaster, split in half and spread with the crushed chickpeas and carrot slaw. Serve immediately.