Moroccan Carrot & Chickpea Salad

Name: Moroccan Carrot & Chickpea Salad
Cuisine: Moroccan
Ingredients: 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; 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

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.

Moroccan Carrot & Chickpea Salad

Nutrition balance score

Nutrition per serving

Ingredients

Instructions

Notes

You may also like