Moroccan Carrot Chickpea Salad with a few extra chickpeas.
We were introduced to Moroccan Carrot Chickpea Salad at a Quaker potluck, of all settings*. It has a little of this, little of that to make a very balanced tart/sweet/funky flavor profile and feel free to vary ingredients or proportions depending on what’s on hand. (We had some extra chickpeas so tossed those in.) Serves 8-12 as a side salad.
Ingredients:
1 t lemon zest (we used ½ t of Penzey’s Lemon Peel Powder)
3 T lemon juice
¼ c orange juice (ideally fresh squeezed)
1 ½ T honey
1 t Kosher salt
1 t ground cumin
½ t minced ginger (original recipe uses dry powdered ginger)
½ t ground cinnamon
¼ t ground coriander
¼ t ground cayenne
¼ t ground allspice
¼ c good olive oil
1 lb carrots, peeled and shredded
1 can (13.5 oz) chickpeas, drained and rinsed
1/3 c currants
½ c finely chopped mint, cilantro, shiso or other bitter herb
½ c slivered almonds, toasted
2 T shallots, finely chopped
1 garlic clove, finely chopped
Method: add the first 11 ingredients to a serving bowl and allow a few minutes for the spices to bloom; add olive oil and mix. Add all other ingredients and toss with the dressing. Refrigerate at least one hour before serving. Moroccan Carrot Chickpea Salad will keep for several days in the fridge.
*Quakers have a reputation for simplicity and a no-nonsense approach to life, so the choices at a typical Quaker potluck are pretty basic and spices are used sparingly or not at all.
This salad looks yummy for my tummy. I will let you know how it turns out.