Moroccan Carrot Noodle Salad
Ingredients
-
3 to 4
large
carrots, peeled
-
1
15-ounce can
garbanzo beans, washed and drained
-
1
handful
flat-leaf parsley, minced
-
5-6
leaves
mint, minced
-
2
lemons
juice
-
1
tablespoon
harissa
-
1
clove
garlic, finely minced
-
to taste
none
salt
-
1
small handful
sliced almonds
-
1
small handful
golden raisins
-
2
ounces
goat cheese, crumbled
Instructions
- Cut the carrots using a box grater, mandolin, or spiralizer.
- If desired, shuck the garbanzo beans and discard the skins.
- In a large bowl, combine the carrots, garbanzo beans, parsley, mint, lemon juice, harissa, garlic, and salt; toss to mix.
- Allow the salad to marinate for 15 minutes to soften the carrots.
- Taste and adjust the salt if necessary.
- Before serving, mix in the almonds and raisins, and garnish with additional almonds and goat cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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