Moroccan Carrot & Chickpea Salad Recipe
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Contributor: |
Contributor: Shayna Stevens
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Category: |
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Ingredients: |
Ingredients: DRESSING:
¼ c. Extra Virgin Olive Oil
1 Large Lemon
-1 tsp. Lemon Zest
-3 tbsp. Lemon Juice
¼ c. Freshly Squeezed Orange Juice
1½ tbsp. Honey
¾ tsp. Salt
1 tsp. Ground Cumin
½ tsp. Ground Ginger
½ tsp. Ground Cinnamon
¼ tsp. Ground Coriander
¼ tsp. Ground Allspice
¼ tsp. Cayenne Pepper
SALAD:
1 lb. Carrots, peeled and coarsely grated
⅓ c. Currants or Golden Raisins
½ c. Slivered Almonds, toasted
½ c. Fresh Mint and/or Cilantro, chopped, plus extra for serving
1 - 15 oz. can Chickpeas, drained and rinsed
2 tbsp. Shallots, finely minced
1 clove Garlic, minced
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Directions: |
Directions:In a large bowl (big enough for the entire salad), whisk together all of the ingredients for the dressing. Once everything is mixed, add in all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary-you might need more salt, lemon or honey depending on the sweetness of the carrots. Transfer to a serving dish and garnish with the extra chopped herbs. Serve Cold.
Note: To toast the almonds, preheat oven to 350º. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden. |
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