Moroccan Spiced Carrot and Chickpea Salad
Equipment
- Mixing bowl
- box grater
- small bowl
- whisk
Ingredients
- 5 medium carrots, peeled and shredded
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Juice of 1 lemon
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
Instructions
- Place the shredded carrots and drained chickpeas in a large mixing bowl.
- In a small bowl, whisk together the olive oil, cumin, coriander, cinnamon, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the carrots and chickpeas, then toss until everything is evenly coated.
- Stir in the raisins and chopped parsley.
- Top with the chopped almonds just before serving.
Notes
Make the salad up to a day ahead and keep it chilled in a sealed container. The flavors deepen overnight, but add the almonds at the last minute to keep them crunchy. If the mixture seems dry after storage, squeeze a little extra lemon juice over it and toss gently before packing for travel.
Course: Salad
Cuisine: Moroccan
Equipment: Mixing bowl, box grater, small bowl, whisk
Cuisine: Moroccan
Equipment: Mixing bowl, box grater, small bowl, whisk