1. In a bowl combine the chickpeas, cucumber, carrots, parsley, and scallions. 2. In another bowl whisk together the lemon juice, oil, salt and dill.

Peel the cucumber and split it in half lengthwise. Cut out the seeds then cut the cucumber into approximately 5 cm lengths and narrow strips. Use a vegetable peeler to cut thin strips of carrot.

This seasonal salad uses spring or "baby" carrots—a tender, miniature variety sold with greens attached. You can sub in any fresh, whole carrots cut in 4" to 5" lengths.Ingredients for the ...

Put the carrots into a non-reactive container or bowl with the sliced chilli and cover with the rice vinegar and leave in the fridge overnight. Mix in the cucumber and leave for 20 minutes.

Peel the cucumber and split it in half lengthwise. Cut out the seeds then cut the cucumber into approximately 5 cm lengths and narrow strips. Use a vegetable peeler to cut thin strips of carrot.