Wednesday, June 8, 2011

The Stockpile Chef: Moroccan Carrot-Chickpea Salad


So admittedly, you would need to have a VERY well stocked pantry for this recipe to be considered a true "stockpile" recipe. But it was so delicious, I had to share. It has a really fresh flavor and a great combination of textures. This may be my new "go to" summer salad. I may need to add mint and cilantro to my garden so I will always have them on hand.

Photo from rachaelraymag.com

Moroccan Carrot-Chickpea Salad

Ingredients:

  • 1 lemon, finely zested and juiced
  • 1 tsp. ground coriander
  • 1/8 tsp. cayenne pepper
  • Salt
  • 1/2 cup EVOO
  • 1 1/2 lbs. carrots, coarsely grated (I used a package of shredded carrots)
  • 2 cans (15 oz. each) chickpeas, rinsed
  • 1/2 cup golden raisins (I used regular because I had them on hand)
  • 1/2 cup roasted, unsalted cashews, coarsely chopped
  • 1/3 cup coarsely chopped cilantro, plus leaves for garnish
  • 1/3 cup chopped fresh mint

Directions:

  1. In a large bowl, combine the lemon zest and juice, coriander, cayenne and 1 1/4 tsp. salt; whisk in the EVOO.
  2. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for 5 minutes. Top with the cilantro leaves.

1 comment:

  1. great recipe
    suggest dropping the raisins
    (too high in sugar/carbs)
    add black beans for extra
    protein, buy canned beans on sale
    red/orange/green peppers
    finely chopped anise (fennel)
    splash fresh lime juice

    dressing is good made with rice wine vinegar
    and olive oil and enough can be made ahead of time and use as needed

    son is a grad student and his university-(Mcmaster) "Grad.Restaurant" has this salad on their menu (really good-not expensive-healthy)

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