Moroccan Carrot and Chickpea Salad By Once Upon A Chef


Fragrant spices, bright colors, sweet and savory flavors — this Moroccan salad is a feast for the senses. It’s essentially an exotic twist on the classic carrot-raisin salad, yet you don’t need any exotic ingredients to make it. The magic is made with spices you likely already have in your spice cabinet. You can serve it with my Grilled Moroccan Chicken, Grilled Moroccan Meatballs or, for a lighter meal, my autumn-spiced Butternut Squash & Sweet Potato Soup.
FOR THE DRESSING
1 tsp lemon zest and 3 tablespoons lemon juice, from one large lemon
¼ cup freshly squeezed orange juicefrom one large orange
¾ tsp salt
FOR THE SALAD
1 pound carrots, peeled and shredded
1/3 cup currants
½ cup slivered almonds,toasted
½ cup chopped fresh mint or cilantro(or a combination), plus more for serving
2 tbsp finely minced shallots, from one large shallot
1 garlic clove, minced
Ingredients
FOR THE DRESSING
1 tsp lemon zest and 3 tablespoons lemon juice, from one large lemon
¼ cup freshly squeezed orange juicefrom one large orange
¾ tsp salt
FOR THE SALAD
1 pound carrots, peeled and shredded
1/3 cup currants
½ cup slivered almonds,toasted
½ cup chopped fresh mint or cilantro(or a combination), plus more for serving
2 tbsp finely minced shallots, from one large shallot
1 garlic clove, minced
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