Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, moroccan carrot and chickpea salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
How to make Moroccan Carrot and Chickpea Salad. You'll need the zest and juice of one large lemon. She was referencing a carrot and chickpea salad, and I was seated in my kitchen, two feet from a cluster of ruby-hued dried pluots.
Moroccan carrot and chickpea salad is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Moroccan carrot and chickpea salad is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have moroccan carrot and chickpea salad using 20 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Moroccan carrot and chickpea salad:
- Prepare For the dressing
- Get 1/4 cup olive oil
- Make ready 1 tsp lemon zest
- Make ready 3 tblsp lemon juice from 1 large lemon
- Get 1 and 1/2 tblsp honey
- Prepare 1/4 tsp ground coriander
- Make ready 3/4 tsp salt
- Take 1 tsp ground cumin (jeera)
- Prepare 1/2 tsp ground ginger
- Take 1/2 tsp ground cinnamon
- Prepare 1/4 tsp (or less) ground allspice
- Make ready 1/4 tsp (or more) cayenne pepper
- Take For the salad
- Prepare 1/2 kg carrots (peeled and coarsely grated)
- Make ready 1/3 cup currants (or less, can use raisins)
- Get 1/2 cup slivered toasted almonds
- Get 1/2 cup chopped fresh mint and dhania, plus more for serving
- Take 1 can chickpeas, rinsed and drained
- Take 2 tblsp finely minced shallots or red onion
- Take 1 minced garlic clove
Moroccan Carrot and Chickpea Salad with Pork Chops. Photo: Annabelle Breakey; Styling: Karen Shinto. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them.
Steps to make Moroccan carrot and chickpea salad:
- In a large bowl, whisk together all ingredients - olive oil, lemon zest, lemon juice, honey, ground coriander, salt, ground cumin, ground ginger, ground cinnamon, ground allspice, cayenne pepper - for dressing
- To the dressing, add all of the ingredients - grated carrots, currants or raisins, slivered toasted almonds, chopped mint, dhania, chickpeas, red onion finely minced, minced garlic - for the salad and toss well. Cover with plastic wrap and refrigerate for 30mins.
- Taste and adjust seasoning. You may need more salt, lemon or honey depending on the sweetness of the carrots.
- Place in serving dish and garnish with more chopped herbs. Serve cold.
This Moroccan carrot and chickpea salad recipe is a hearty gluten-free and vegetarian meal in a bowl. This vibrant shredded Moroccan carrot salad is one of my absolute favourites and is on regular rotation in our house throughout spring and summer. Moroccan carrot salad is a Holiday treat on our families' table, even though it is really easy to make and it took us too many tries to perfect! It's a great North African dish that everyone enjoys. We love the blend of deliciously sweet cooked carrots in a savory (and sometimes spicy!) blend of cumin, sumac.
So that is going to wrap this up with this special food moroccan carrot and chickpea salad recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
