Carrot and chickpea salad: Fresh salads are great with a roast

Ingredients

• 500 g young carrots, peeled
• 2 tbsp finely snipped chives or chopped green spring onions (optional)
• 2 tbsp finely chopped fresh parsley or coriander
• 1 can chickpeas, drained (400g)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 3 tsp honey
• 1 tsp Dijon mustard
• ½ tsp ground cumin
• ¼ tsp fine sea salt
• juice of 1 small lime