Moroccan Carrot and Chickpea Salad
Ingredients
The dressing
-
1
tablespoon
cumin seeds
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
honey
-
½
teaspoon
fine sea salt
-
⅛
teaspoon
cayenne pepper
The salad
-
10
ounces
carrots
-
2
cups
cooked chickpeas
-
⅔
cup
dried pluots, plums, or dates
-
⅓
cup
fresh mint
-
to taste
toasted almond slices
-
to taste
dried or fresh rose petals
Instructions
- Toast the cumin seeds in a dry skillet until fragrant, then grind them to a powder.
- In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper.
- In a medium bowl, combine the shredded carrots, chickpeas, dried pluots, mint, and optional almonds and rose petals.
- Gently toss the salad until everything is evenly coated.
- Serve immediately or refrigerate until ready to serve, removing from the refrigerator 30 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
32g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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