This is a salad for a day when you need nourishing, but you also need a bit of heft. The chickpeas lend the dish a reassuring, creamy, nutty weight, while the carrots offer crunch and sweetness. The earthiness of the spice is balanced by the zing of fresh citrus and mustard and, over it all, a sprinkle of grassy parsley; a delightful colour contrast, as much as a flavour complement. You can eat this on its own (and I have), but it’s lovely as part of a mezze spread. Or on the side of some grilled aubergine with a dollop of hummus for good measure. The below recipe uses canned chickpeas for speed and convenience, but dried chickpeas beat it for taste and texture by a mile. If you’ve got the time, soak 100g dried chickpeas overnight in plenty of water with a large pinch of salt. The next day, drain them and put them in an oven-safe pot with a lid (a cast iron casserole, for example), cover with plenty of water, a teaspoon …