How To Make Carrot Salad with Chickpeas and Almonds
Taste Moroccan flavors with this carrot salad tossed with chickpeas and raisins, in a tangy dressing that blends lemon and honey with a dash of spices.
Serves:
Ingredients
- 1½lbsmedium carrots,peeled and sliced about ⅙-inch thick
- 15ozchick peas,1 can, drained and rinsed
- ½cupraisins,golden or red
- ½cupalmonds,sliced, toasted
- 4ozfeta,crumbled
- ¼cupfresh parsley,minced
- ¼cupfresh mint,minced
For Dressing:
- ¼cupolive oil
- 3tbspfresh orange juice,plus ½ orange zest
- 3tbspfresh lemon juice,plus ½ tsp zest
- 1½tbsphoney
- 1tspgarlic,minced
- 1tspground cumin
- ¾tsppaprika
- ½tspground cinnamon
- ½tspground ginger
- ½tspground coriander
- salt
Instructions
-
In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about ¾ teaspoon). Set aside.
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Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it’s tender-crisp. Cook for 1 more minute, if needed.
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Drain carrots then transfer to a salad bowl, immediately pour dressing over top, and toss to evenly coat.
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Toss in chickpeas and raisins. Chill for 30 minutes to 1 hour.
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Remove from refrigerator (or chill up to 1 day) toss in almonds, about ⅔ of the feta, parsley, and mint. Sprinkle top with remaining ⅓ of the feta and serve.
Nutrition
- Calories: 274.86kcal
- Fat: 14.86g
- Saturated Fat: 3.49g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.50g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 30.73g
- Fiber: 7.10g
- Sugar: 17.30g
- Protein: 8.21g
- Cholesterol: 12.62mg
- Sodium: 461.70mg
- Calcium: 155.64mg
- Potassium: 601.78mg
- Iron: 2.44mg
- Vitamin A: 767.84µg
- Vitamin C: 34.66mg
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