Chef: Zoe

Ingredients:

400g of organic tinned chickpeas (or hydrated and cooked chickpeas)

3 carrots, grated

350g cherry tomatoes, quartered

¼ cup  of organic currants

¼ cup of parsley, finely chopped (optional)

4 tbsp. fresh mint, finely chopped

1 cup of wild rocket

4 tbsp olive oil