Morrocan Carrot and Chickpea Salad
- 1 tablespoon cumin seeds
- 1/3 cup / 80 ml extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon cayenne pepper
- 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin, reserve the carrot tops if you're using farmers market carrots
- 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
- 2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
- 1/3 cup / 30 g fresh mint, torn
- Produce
- Carrots (10 ounces)
- Chickpeas, cooked (2 cups)
- Cumin seeds (1 tablespoon)
- Mint, fresh (1/3 cup)
- Cooking & Baking
- Cayenne pepper (1/8 teaspoon)
- Honey (1 tablespoon)
- Olive oil, extra virgin (1/3 cup)
- Sea salt, fine (1/2 teaspoon)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Other
- 2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
Preparation
Read recipe preparation on 101cookbooks.com
Social Stats
83.2Rating
1-100
1-100
88Tweets
435Facebook
Shares
Shares
79StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 8, 2013 (1 month ago).
67 people saved this recipe.
