2 carrots, grated
1 garlic clove, finely chopped or grated
small handful parsley
½ red onion, finely sliced
1 small bag salad leaves (about 90g/3¼oz)
30g/1oz capers, finely chopped
400g tin chickpeas, drained and rinsed
salt and ground black pepperÌý
1 tbsp olive oilÌý
1 tsp ground paprika
2 tbsp white wine vinegar
40g/1½oz natural yoghurt