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Carrot salad with chickpeas & lemon
- 2 lemons , juiced
- 2 tsp harissa
- olive oil
- 2 x 400g tins chickpea , drained
- 500g carrots , peeled and shredded (do in a food processor)
- 1 bunch spring onion , shredded
- a large bunch flat-leaf parsley , leaves picked
- 1 x 200g block feta cheese , crumbled
Directions:View on BBC Good Food
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