Name: Carrot Salad with Chickpeas and Almonds Recipe
Prep time: 15 min
Cook time: 4 min
Total time: 49 min
Yield: 8
Cuisine: African
Ingredients: 1½ lbs peeled and sliced about ⅙-inch thick medium carrots; 15 oz 1 can, drained and rinsed chick peas; ½ cup golden or red raisins; ½ cup sliced, toasted almonds; 4 oz crumbled feta; ¼ cup minced Fresh Parsley; ¼ cup minced fresh mint; For Dressing:; ¼ cup olive oil; 3 tbsp plus ½ orange zest fresh orange juice; 3 tbsp plus ½ tsp zest Fresh Lemon Juice; 1½ tbsp honey; 1 tsp minced garlic; 1 tsp ground cumin; ¾ tsp paprika; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground coriander; salt

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.

Preparation: 15 minutes

Cooking: 4 minutes

Chill Time: 30 minutes

Total: 49 minutes

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.
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.
Drain carrots then transfer to a salad bowl, immediately pour dressing over top, and toss to evenly coat.
Toss in chickpeas and raisins. Chill for 30 minutes to 1 hour.
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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