Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, moroccan carrot and chickpea salad. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Moroccan Carrot and Chickpea Salad is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Moroccan Carrot and Chickpea Salad is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. Moroccan carrot chickpea salad is loaded with delicious good-for-you ingredients. This recipe calls for carrots, chickpeas, walnuts, parsley, and dates.
To get started with this particular recipe, we must prepare a few components. You can cook moroccan carrot and chickpea salad using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Moroccan Carrot and Chickpea Salad:
- Make ready 1 Tin chickpeas
- Get Handful Sultanas / currants
- Prepare Half a handful of Mint
- Prepare Handful Coriander
- Make ready Handful Parsley
- Prepare 8 tbsp Olive Oil around
- Make ready Fresh lemon / lemon juice
- Prepare 4 tbsp Honey
- Get 2 cloves Garlic
- Get 4 Carrots
The complete title of this recipe (as written here) should actually be Moroccan Carrot and Chickpea Salad with Dried Pluots and Toasted Cumin Dressing - a mouthful, indeed. I've added a little flare to Diane's recipe by way of almonds and rose petals, mainly because they were within arms-length when I was making this, and a natural extension of the Moroccan palette at play here. 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. I made it first using dates and almonds and oils direct from Morocco, which was amazing.
Instructions to make Moroccan Carrot and Chickpea Salad:
- First make the salad dressing. Combine, olive oil, lemon juice, honey grated garlic, salt and pepper together
- Then grate 5 cups carrots. Add the carrot, chick peas and currants or sultanas to a bowl. Along with chopped coriander, mint and parsley
- Pour the dressing onto the salad, mix well and you're done. This salad does great with falafel or grilled Halloumi
And I made it first with the carrots sliced into pretty little paper thin coins (using my mandoline), which were nice to look at, but I thought they. A spicy chickpea and carrot salad balanced with a quick-preserved lemon dressing, sweet dried apricots, mint, and almonds. Get your lemons preserving for the dressing first and then roast the chickpeas and carrots so everything for the salad comes together at the same time. 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.
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