Moroccon Carrot Salad with Cumin Roasted Chick Peas
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Source: Chelsea - Victae.com
2
10 minutes
45 minutes
Moroccan Carrot Salad with Cumin Roasted Chickpeas makes the perfect side dish that can be made quickly if you make the roasted chickpeas in advance. The chickpeas can be stored in an airtight container for 5 days, but will be less crunchy as time goes by. Warm spices are balanced with the sweetness of the raisins, while the walnuts and chickpeas give the dish a nice crunch. Would be lovely with shredded carrots. If you have more people to serve than 2, simply up the number of carrots (this recipe was heavy on the toppings for this salad topping lover)!
Ingredients
What (your ingredients):
1 15-oz. can chickpeas, drained and rinsed
1 tablespoon olive oil
¼ teaspoon cinnamon
½ teaspoon cumin
Juice of ½ lemon
1 tablespoon honey
3 large carrots
1/3 cup raisins
1/3 cup walnut pieces
What (your ingredients):
1 15-oz. can chickpeas, drained and rinsed
1 tablespoon olive oil
¼ teaspoon cinnamon
½ teaspoon cumin
Juice of ½ lemon
1 tablespoon honey
3 large carrots
1/3 cup raisins
1/3 cup walnut pieces
Directions
How (your directions):
Preheat oven to 350°F.
Dry drained and rinsed chickpeas, then remove outer skin. Hint: this ensures that the chickpeas get crunchy in the oven!
In a medium-size bowl, stir together olive oil, cinnamon, and cumin. Add chickpeas to bowl and evenly coat in spiced oil. Place chickpeas on lined baking tray and bake for 45 minutes.
Once the chickpeas have finished baking, remove from oven and allow to cool. Tip: these make a great salad topper in place of croutons!
In the same bowl that was used for the oil, add lemon juice and honey. Stir to combine.
Prepare your carrots and place in the bowl (use a vegetable peeler to cut the carrots into delicate ribbons or simply shred).
Add raisin, walnuts, and cooled chickpeas.
Serve immediately!
Why (the science): Just one teaspoon of cumin seeds provides 20-34% of your daily iron needs.
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