Name: Moroccan Carrot and Chickpea Salad Recipe
Prep time: 15 min
Cook time: 5 min
Yield: 6
Ingredients: For the Dressing; ¼ cup extra virgin olive oil; 1 tsp lemon zest; 3 tbsp lemon juice; 1/4 cup orange juice; 1½ tbsp honey; 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; For The Salad; 1 lb carrots; ⅓ cup currants; ½ cup slivered almonds; ½ cup chopped fresh mint; 1 can chickpeas; 2 tbsp finely minced shallots; 1 garlic clove

moroccan carrot and chickpea salad recipe

How To Make Moroccan Carrot and Chickpea Salad

Crisp carrots, sour currants, and tender chickpeas are tossed in a spiced honey and orange dressing for a delectably light and filling chickpea salad!

Preparation: 15 minutes

Cooking: 5 minutes

Chill Time: 30 minutes

Total: 50 minutes

Serves:

Ingredients

For Dressing:

¼cupextra virgin olive oil
1tsplemon zest
3tbsplemon juice
¼cuporange juice
1½tbsphoney
¾tspsalt
1tspground cumin
½tspground ginger
½tspground cinnamon
¼tspground coriander
¼tspground allspice
¼tspcayenne pepper

For Salad:

1lbcarrots,peeled, coarsely grated
⅓cupcurrants
½cupalmonds,slivered, toasted
½cupfresh mint,chopped, or cilantro
15ozchickpeas,(1 can), rinsed, drained
2tbspshallots,(from 1 large shallot), finely minced
1garlic clove,minced

Instructions

In a large bowl, whisk together the olive oil, lemon zest and juice, orange juice, honey, salt, cumin, ginger, cinnamon, coriander, allspice, and cayenne pepper for the dressing.
To the dressing, add the carrots, currants, almonds, mint, chickpeas, shallots, and garlic, then 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.
Transfer to a serving dish and garnish with more fresh chopped herbs.
Serve cold, and enjoy!