Recipe: Delicious Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad. 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.

This recipe calls for carrots, chickpeas, walnuts, parsley, and dates. The honey-lemon dressing ties this delicious salad together in minutes! A freshy fresh, almost exotic, salad that doesn't call for any exotic ingredients. You can have Moroccan Carrot and Chickpea Salad using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Moroccan Carrot and Chickpea Salad

1. It's 1 Tin of chickpeas.
2. Prepare Handful of Sultanas / currants.
3. It's Half of a handful of Mint.
4. Prepare Handful of Coriander.
5. You need Handful of Parsley.
6. You need 8 tbsp of Olive Oil around.
7. You need of Fresh lemon / lemon juice.
8. It's 4 tbsp of Honey.
9. It's 2 cloves of Garlic.
10. You need 4 of Carrots.

Made with kale, the longer this salad sits, the softer the kale wilts, for a perfect balance of fluffy and crunchy! MOROCCAN CARROT & CHICKPEA SALAD Fresh, crunchy carrot and tender chickpeas laced with delicate Moroccan spices, fresh parsley, spring onion and earthy poppy seeds, all united in a tangy lemony mustard dressing. If you're pinched for time, Diane suggests using pre-shredded carrots. I deployed my mandolin and made thin coins.

Moroccan Carrot and Chickpea Salad step by step

1. First make the salad dressing. Combine, olive oil, lemon juice, honey grated garlic, salt and pepper together.
2. Then grate 5 cups carrots. Add the carrot, chick peas and currants or sultanas to a bowl. Along with chopped coriander, mint and parsley.
3. 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. 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. 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.