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    You are in: Home / Recipes / Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C Recipe
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    Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Zeldaz's Note:

    From Sheryl and Mel London's "The Elegant Bean". You could substitute a less potent ground red chile if you like, but the combination of spicy and sweet is sublime. The two different cuts of the carrots are for textural contrast, but if you're in a rush, just shred all three in the food processor. The authors suggest serving with grilled lamb chops and couscous for a quick dinner.

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    Units: US | Metric



    • 2 cups cooked chickpeas
    • 12 kalamata olives (1/2 c.) or 12 alfonso olives, slivered (1/2 c.)
    • 2 large carrots, shredded with the shredder blade in a food processor (2 c.)
    • 1 large carrot, cut into thin julienne strips (1 c.)
    • 3 tablespoons coarsely chopped cilantro


    1. 1
      Dressing: Combine the shallot through the black pepper in a small bowl, then whisk in the olive oil and stir in the cilantro.
    2. 2
      Salad: Toss all salad ingredients except the cilantro lightly with the vinaigrette. Sprinkle with all but a few cilantro leaves and toss again. Pile on a serving platter and garnish with the remaining cilantro leaves.

    Ratings & Reviews:


    Nutritional Facts for Moroccan Chick Pea, Carrot, and Black Olive Salad With Cayenne/C

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.1
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 330.6 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 4.9 g
    Sugars 1.7 g
    Protein 4.5 g

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