Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan carrot and chickpea salad. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
How to make Moroccan Carrot and Chickpea Salad Begin by making the dressing. You'll need the zest and juice of one large lemon. Be sure to zest the lemon before you juice it, otherwise, it will be impossible. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat.
Moroccan Carrot and Chickpea Salad is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Moroccan Carrot and Chickpea Salad is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have moroccan carrot and chickpea salad using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan Carrot and Chickpea Salad:
- Prepare 1 Tin chickpeas
- Make ready Handful Sultanas / currants
- Get Half a handful of Mint
- Make ready Handful Coriander
- Prepare Handful Parsley
- Take 8 tbsp Olive Oil around
- Prepare Fresh lemon / lemon juice
- Get 4 tbsp Honey
- Prepare 2 cloves Garlic
- Get 4 Carrots
A freshy fresh, almost exotic, salad that doesn't call for any exotic ingredients. Made with kale, the longer this salad sits, the softer the kale wilts, for a perfect balance of fluffy and crunchy! Moroccan Carrot and Chickpea Salad Garlicky lemon vinaigrette tossed with cumin-spiced chickpeas and carrots makes a delicious protein-rich salad. Serve as a side to any Moroccan-spiced main such as tagines or our PC®Australian Harissa-Spiced Boneless Leg of Lamb; or serve with couscous and plain yogurt to turn it into a main course.
Steps to make Moroccan Carrot and Chickpea Salad:
- First make the salad dressing. Combine, olive oil, lemon juice, honey grated garlic, salt and pepper together
- Then grate 5 cups carrots. Add the carrot, chick peas and currants or sultanas to a bowl. Along with chopped coriander, mint and parsley
- Pour the dressing onto the salad, mix well and you're done. This salad does great with falafel or grilled Halloumi
Moroccan Carrot and Chickpea Salad Garlicky lemon vinaigrette tossed with cumin-spiced chickpeas and carrots makes a delicious protein-rich salad. Serve as a side to any Moroccan-spiced main such as tagines or our PC®Australian Harissa-Spiced Boneless Leg of Lamb; or serve with couscous and plain yogurt to turn it into a main course. The original recipe is for a carrot and chickpea salad, dotted with prunes, lots of mint, toasted almonds, and a fragrant cumin-honey-lemon dressing. A salad – like this Moroccan Chickpea Salad with Carrots – that will stand on its own but that could also complement other dishes on the menu. Such salads have elements of crunch, a bean or protein that contributes bulk and satisfaction, possibly a dried or fresh fruit to add a natural sweetness, and a tang – usually in the dressing – that.
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