Moroccan Carrot-Chickpea Salad
"From Everyday with Rachel Rae"
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lemon, juiced and zested
- 1 teaspoon coriander powder
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄4 teaspoons salt
- 1⁄2 cup olive oil, extra virgin
- 20 ounces carrots, coarsely grated
- 2 (15 ounce) cans chickpeas, rinsed
- 1⁄2 cup raisins, golden
- 1⁄2 cup cashews, roasted unsalted chopped
- 1⁄3 cup cilantro leaf, chopped
- 1⁄3 cup mint leaf, chopped
directions
- In a large bowl, combine the lemon zest, juice, coriander, cayenne and salt. Whisk in the olive oil.
- Stir in the carrots, chickpeas, raisins, cashews, cilantro and mint. Toss to coat. Let stand at least 5 minutes.
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Reviews
-
I very much enjoyed this. I love carrot salads to begin with and anything that adds a Moroccan or North African flair is always welcome. For me, the high points were the cashews and mint. I could happily make a lunch with just this and some mint tea. Easy and delicious, what more could you ask? :D
RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
