
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.
-
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 â…” of the feta, parsley, and mint. Sprinkle top with remaining â…“ of the feta and serve.
Nutrition
- Calories:Â 274.86kcal
- Fat:Â 14.86g
- Saturated Fat:Â 3.49g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 8.50g
- Polyunsaturated Fat:Â 2.14g
- Carbohydrates:Â 30.73g
- Fiber:Â 7.10g
- Sugar:Â 17.30g
- Protein:Â 8.21g
- Cholesterol:Â 12.62mg
- Sodium:Â 461.70mg
- Calcium:Â 155.64mg
- Potassium:Â 601.78mg
- Iron:Â 2.44mg
- Vitamin A: 767.84µg
- Vitamin C:Â 34.66mg
Have your own special recipe to share? Submit Your Recipe Today!