From Once Upon a Chef
Moroccan Carrot & Chickpea Salad
- Time
- 25 min
- Makes
- 6
- Ingredients
- 19
14 things you may not have.
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Ingredients
- ¼ cup extra-virgin olive oil
- 1 teaspoon lemon zest, (from one lemon)
- 3 tablespoons lemon juice
- ¼ cup freshly squeezed orange juice, (from one large orange)
- 1½ tablespoons honey
- ¾ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- 1 lb carrots, (peeled and shredded)
- 1/3 cup currants
- ½ cup slivered almonds, (toasted (see note))
- ½ cup chopped fresh mint or cilantro, ((or a combination) plus more for serving)
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 tablespoons finely minced shallots, (from one large shallot)
- 1 clove garlic, (minced)
Nutrition · per serving
- Calories
- 312 kcal
- Fat
- 15 g
- Fiber
- 9 g
- Sugar
- 19 g
- Sodium
- 522 mg
- Protein
- 8 g
- Carbohydrate
- 40 g
- Saturated fat
- 2 g
As published by Once Upon a Chef.
The method
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