Step 1

Scrub the carrots then coarsely grate using either a food processor fitted with a grating attachment (much faster!), or the largest holes on a box grater.

Step 2

Transfer the grated carrot into a large bowl and combine with the chickpeas, parsley, poppy seeds and spring onions. Add a generous sprinkle of salt and a few nice cracks of black pepper before giving everything a good mix.

Step 3

To make the dressing, whisk together the Dijon mustard, lemon juice, extra virgin olive oil, maple syrup, cumin seeds and a big pinch of salt and pepper. Taste and adjust the seasoning, if needed.

Step 4

Pour the dressing over the carrot mixture, stir well to combine, then transfer into a serving bowl. This salad can be served straight away, but is far better after it has had time to chill and marinate in the fridge (I would recommend at least 20 minutes).