How to Make Appetizing Moroccan carrot and chickpea salad

Moroccan carrot and chickpea salad. How to make Moroccan Carrot and Chickpea Salad Begin by making the dressing. You'll need the zest and juice of one large lemon. Be sure to zest the lemon before you juice it, otherwise, it will be impossible.

This recipe calls for carrots, chickpeas, walnuts, parsley, and dates. The honey-lemon dressing ties this delicious salad together in minutes! A freshy fresh, almost exotic, salad that doesn't call for any exotic ingredients. You can have Moroccan carrot and chickpea salad using 20 ingredients and 4 steps. Here is how you cook it.

Ingredients of Moroccan carrot and chickpea salad

1. Prepare of For the dressing.
2. You need 1/4 cup of olive oil.
3. It's 1 tsp of lemon zest.
4. You need 3 tblsp of lemon juice from 1 large lemon.
5. It's 1 and 1/2 tblsp of honey.
6. You need 1/4 tsp of ground coriander.
7. It's 3/4 tsp of salt.
8. It's 1 tsp of ground cumin (jeera).
9. It's 1/2 tsp of ground ginger.
10. Prepare 1/2 tsp of ground cinnamon.
11. It's 1/4 tsp of (or less) ground allspice.
12. You need 1/4 tsp of (or more) cayenne pepper.
13. You need of For the salad.
14. You need 1/2 kg of carrots (peeled and coarsely grated).
15. It's 1/3 cup of currants (or less, can use raisins).
16. Prepare 1/2 cup of slivered toasted almonds.
17. It's 1/2 cup of chopped fresh mint and dhania, plus more for serving.
18. You need 1 can of chickpeas, rinsed and drained.
19. You need 2 tblsp of finely minced shallots or red onion.
20. It's 1 of minced garlic clove.

Made with kale, the longer this salad sits, the softer the kale wilts, for a perfect balance of fluffy and crunchy! If you're pinched for time, Diane suggests using pre-shredded carrots. I deployed my mandolin and made thin coins. MOROCCAN CARROT & CHICKPEA SALAD Fresh, crunchy carrot and tender chickpeas laced with delicate Moroccan spices, fresh parsley, spring onion and earthy poppy seeds, all united in a tangy lemony mustard dressing.

Moroccan carrot and chickpea salad step by step

1. In a large bowl, whisk together all ingredients - olive oil, lemon zest, lemon juice, honey, ground coriander, salt, ground cumin, ground ginger, ground cinnamon, ground allspice, cayenne pepper - for dressing.
2. To the dressing, add all of the ingredients - grated carrots, currants or raisins, slivered toasted almonds, chopped mint, dhania, chickpeas, red onion finely minced, minced garlic - for the salad and toss well. Cover with plastic wrap and refrigerate for 30mins..
3. Taste and adjust seasoning. You may need more salt, lemon or honey depending on the sweetness of the carrots..
4. Place in serving dish and garnish with more chopped herbs. Serve cold..

Prepare the Salad In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. The original recipe is for a carrot and chickpea salad, dotted with prunes, lots of mint, toasted almonds, and a fragrant cumin-honey-lemon dressing. Moroccan Carrot and Chickpea Salad Garlicky lemon vinaigrette tossed with cumin-spiced chickpeas and carrots makes a delicious protein-rich salad.