Moroccan-Inspired Chickpea Carrot Salad
Ingredients
The Salad
-
3-4
cups
Arugula
-
1
cup
Shredded Carrots
-
3
stalks
Celery
-
½
medium
Red Onion
-
½
cup
Fresh Mint
-
⅓
cup
Raisins or Currants
-
⅓
cup
Chopped Walnuts
-
1
can
Chickpeas
The Dressing
-
⅓
cup
Olive Oil
-
2
tablespoons
Red Wine Vinegar
-
2
tablespoons
Maple Syrup
-
¼
cup
Lemon Juice
-
3
tablespoons
Tahini
-
1
clove
Garlic
-
1
teaspoon
Cumin
-
½
teaspoon
Sea Salt
-
½
teaspoon
Ground Black Pepper
Instructions
- Prepare and chop all vegetables.
- Combine all salad ingredients in a large bowl.
- In a separate bowl, whisk together all dressing ingredients until well mixed.
- Taste and adjust dressing seasonings as needed.
- Pour dressing over salad and toss to combine.
- Serve immediately or store leftovers in an airtight container for up to three days.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
27g
Total protein
7g
Sodium
200mg
Cholesterol
0mg
You might also like