Moroccan Carrot-Chickpea Salad
June 2011
Makes: 8 servings
Prep: 20 mins
- 1 lemon, finely zested and juiced
- 1 teaspoon ground coriander
- 1/8teaspoon cayenne pepper
- Salt
- EVOO
- 1 1/2pounds carrots, coarsely grated
- 2 cans (15 oz.) chickpeas, rinsed
- 1/2cup golden raisins
- 1/2cup roasted, unsalted cashews, coarsely chopped
- 1/3cup coarsely chopped cilantro, plus leaves for garnish
- 1/3cup chopped fresh mint
- In a large bowl, combine the lemon zest and juice, coriander, cayenne and 1 1/4 tsp. salt; whisk in the EVOO.
- Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for 5 minutes. Top with the cilantro leaves.