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Moroccan Carrot and Chickpea Salad

Yield
Servings
Prep time
20 mins
Course
Salads
Cuisine
Moroccan
Special Diets
Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Adapted from www.101cookbooks.com

Description

This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.

Ingredients

1 Tcumin seeds
1⁄3 colive oil
2 Tlemon juice
1 Thoney
1⁄8 tcayenne pepper
10 ozcarrots (shredded on a box grater, or sliced thin on a mandoline)
2 cchickpeas (1 15 oz. can, drained and rinsed)
2⁄3 cdates (pitted, or prunes, diced)
1⁄3 cmint (fresh, torn)
1⁄4 calmonds (sliced, toasted)

Instructions

Toast the cumin seeds in a dry skillet until fragrant and beginning to brown, 1 or 2 minutes. Let cool, then grind with a mortar and pestle.

In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne, and set aside.

In a large bowl, combine the carrots, chickpeas, pitted dates, and mint. Drizzle in the dressing, and gently toss until evenly coated. Serve immediately, garnished with sliced almonds.