Moroccan Carrot Salad with Chick Peas, Feta, and Almonds
Ingredients
The salad
-
1½
lbs
medium carrots, peeled and sliced about 1/6-inch thick
-
1
can (15 oz)
chick peas, drained and rinsed
-
½
cup
raisins (golden or red)
-
½
cup
sliced almonds, toasted
-
4
oz
feta, crumbled
-
¼
cup
minced fresh parsley
-
¼
cup
minced fresh mint
The dressing
-
¼
cup
olive oil
-
3
Tbsp
fresh orange juice
-
½
orange
zest
-
3
Tbsp
fresh lemon juice
-
½
tsp
lemon zest
-
1½
Tbsp
honey
-
1
tsp
minced garlic
-
1
tsp
ground cumin
-
¾
tsp
paprika
-
½
tsp
ground cinnamon
-
½
tsp
ground ginger
-
½
tsp
ground coriander
-
to taste
salt
Instructions
- Whisk together the dressing ingredients in a mixing bowl.
- Bring a large pot of water to a rolling boil and par-boil the carrots for about 4 minutes until tender-crisp.
- Drain the carrots and transfer them to a salad bowl, then pour the dressing over and toss to coat.
- Add chick peas and raisins, then chill for 30 to 60 minutes.
- Before serving, toss in the toasted almonds, 2/3 of the feta, parsley, and mint, and sprinkle the remaining feta on top.
Nutrition Facts (estimated)
Servings
8
Calories
265
Total fat
14g
Total carbohydrates
29g
Total protein
5g
Sodium
369mg
Cholesterol
12mg
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