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Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad: Vibrant and Refreshing Bliss

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A vibrant Moroccan Carrot and Chickpea Salad that's refreshing and nutrient-rich, perfect for light meals.
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Prep Time 30 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Moroccan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium carrots freshly grated
  • 1 can chickpeas drained and rinsed
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh parsley chopped
  • 1/2 cup raisins or dried cranberries optional
For the Dressing
  • 3 tablespoons extra virgin olive oil preferred
  • 1 whole lemon juiced
  • 1 teaspoon cumin toasted
  • 1 teaspoon coriander toasted
  • 1 pinch cayenne pepper optional
  • to taste salt
  • to taste black pepper

Equipment

  • Box Grater
  • Large mixing bowl
  • small bowl
  • whisk
  • Large Spoon

Method
 

Steps
  1. Grate the carrots and transfer into a large mixing bowl.
  2. Combine grated carrots, chickpeas, cilantro, and parsley in the bowl.
  3. Prepare the dressing by whisking olive oil, lemon juice, cumin, coriander, cayenne, salt, and black pepper in a small bowl.
  4. Pour the dressing over the salad and toss gently to combine.
  5. Optional: Add raisins or dried cranberries and mix gently.
  6. Cover and refrigerate for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Best served chilled. For variations, use black beans instead of chickpeas. Fresh ingredients enhance flavor.

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