Morrocan Carrot & Chickpea Salad
Ingredients
Dressing
- 1 tablespoon cumin seeds
- 1/3 cup 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
Salad
- 10 ounces carrots shredded on a box grater or sliced whisper thin on a mandolin
- 2 cups cooked chickpeas or one 15- ounce can, drained and rinsed
- 2/3 cup dried pluots, plums, or dates cut into chickpea-sized pieces
- 1/3 cup fresh mint torn
- Optional: toasted almond slices, dried or fresh rose petals
Instructions
- To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
- In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
- In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals. Gently toss until everything is evenly coated.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
Recipe from 101 Cookbooks.
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