Ingredients
– 1/4 cup extra virgin olive oil
– 1 teaspoon lemon zest
– 3 tablespoons lemon juice (from one large lemon)
– 1/4 cup freshly squeezed orange juice (from one large orange)
– 1 and 1/2 tablespoons honey
– 3/4 teaspoon salt
– 1 teaspoon ground cumin
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground coriander
– 1/4 teaspoon ground allspice
– 1/4 teaspoon cayenne pepper
– 1 pound peeled and shredded carrots
– 1/3 cup currants
– 1/2 cup toasted slivered almonds
– 1/2 cup chopped fresh mint, cilantro, or a combination of both
– one 15-ounce can of rinsed and drained chickpeas
– 2 tablespoons finely minced shallots (from one large shallot)
– 1 minced garlic clove
Instructions
1-Gather and rinse the chickpeas, then shred the carrots finely for even mixing.
2-Whisk the dressing in a large bowl to ensure all spices blend smoothly.
3-Add the carrots, chickpeas, currants, almonds, herbs, shallots, and garlic to the dressing.
4-Toss thoroughly and adjust seasoning after chilling if needed.
5-Let it rest in the fridge and serve chilled for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Toast almonds at 350°F for about 5 minutes until golden for best flavor and crunch.
🥕 Use a food processor to shred carrots quickly and uniformly.
🥗 Adjust seasoning after chilling to balance flavors as they develop.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes to a few hours
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 10 grams
- Sodium: 320 mg
- Fat: 12 grams
- Saturated Fat: 1.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Protein: 6 grams
- Cholesterol: 0 mg