Moroccan Carrot Chickpea Salad
Carrots are roasted with cumin and paprika until the edges caramelize while the centers stay tender and sweet. Cooked chickpeas add enough protein to make the salad substantial on its own. A lean dressing of lemon juice and olive oil tempers the warm spice notes with bright acidity, while raisins tucked throughout provide pockets of fruity sweetness. Chopped parsley lifts the bowl with fresh herbal contrast. The sweet-savory balance characteristic of Moroccan cooking makes this versatile alongside bread, rice, or grilled meat.
Adjust Servings
Instructions
- 1
Julienne the carrots into thin strips.
- 2
Rinse and drain the chickpeas.
- 3
Mix lemon juice, olive oil, cumin, and salt to make dressing.
- 4
Toss carrots, chickpeas, and raisins with the dressing.
- 5
Add chopped parsley and let it rest 10 minutes before serving.
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