Moroccan Carrot-Chickpea Salad

June 2011
Moroccan Carrot-Chickpea Salad

by 9 people

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Makes: 8 servings

Prep: 20 mins

Ingredients
  • 1 lemon, finely zested and juiced
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • Salt
  • EVOO
  • 1 1/2 pounds carrots, coarsely grated
  • 2 cans  (15 oz.) chickpeas, rinsed
  • 1/2 cup golden raisins
  • 1/2 cup roasted, unsalted cashews, coarsely chopped
  • 1/3 cup coarsely chopped cilantro, plus leaves for garnish
  • 1/3 cup chopped fresh mint
Directions
  1. In a large bowl, combine the lemon zest and juice, coriander, cayenne and 1 1/4 tsp. salt; whisk in the EVOO.
  2. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for 5 minutes. Top with the cilantro leaves.
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