Moroccan Carrot Salad
Original Recipe
Notes
Best if placed in fridge for 3-4 hours for carrots to soak up the dressing and get tender.
Ingredients
- 10 ounces shredded carrots
1/2 cup chickpeas
1/3 cup unsweetened raisins
1/4 cup cilantro, chopped
3 tablespoons olive oil
2 tablespoons raw honey
2 tablespoons vinegar
1 whole lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon garlic
Salt and pepper to taste
Red chili flakes (optional)
Directions
- Combine olive oil, raw honey, vinegar, lemon juice, cumin, garlic, salt, and pepper in a small bowl until fully incorporated into a dressing.
- In a large bowl, add the shredded carrots, chickpeas, raisins, and cilantro.
- Pour in the dressing and mix.
- Enjoy as a side dish or as a main meal!
Information
- Category
- Side Dishes, Greens
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 4 minutes, 59 seconds
Nutrition
- Calories per serving
- 150