Moroccan Carrot & Chickpea Salad

Amarante

Mon, May 06 2024, 1:38 pm

This was a very good variant of Moroccan carrot salad and essentially pantry ingredients. I used mint instead of cilantro - some people can't eat cilantro because of a genetic fluke

Moroccan Carrot & Chickpea Salad

Source: Once Upon A Chef

Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.

Servings: 6 (as a side dish)

INGREDIENTS

FOR THE DRESSING

* ¼ cup extra virgin olive oil
* 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
* ¼ cup freshly squeezed orange juice, from one large orange
* 1½ tablespoons honey
* ¾ teaspoon salt
* 1 teaspoon ground cumin
* ½ teaspoon ground ginger
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground coriander
* ¼ teaspoon ground allspice
* ¼ teaspoon cayenne pepper

FOR THE SALAD

* 1 pound carrots, peeled and shredded
* ⅓ cup currants
* ½ cup slivered almonds, toasted (see note below)
* ½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
* 1 (15-ounce) can chickpeas, rinsed and drained
* 2 tablespoons finely minced shallots, from one large shallot
* 1 garlic clove, minced

INSTRUCTIONS

* In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

* To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.

* Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.