Moroccan Carrot And Chickpea Salad Food

MOROCCAN CARROT & CHICKPEA SALAD

Moroccan Carrot & Chickpea Salad image

With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.

Provided by Jennifer Segal

Categories Salads

Yield 6 (as a side dish)

Number Of Ingredients 18

Ingredients

¼ cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
¼ cup freshly squeezed orange juice, from one large orange
1½ tablespoons honey
¾ teaspoon salt
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound carrots, peeled and shredded
⅓ cup currants
½ cup slivered almonds, toasted (see note below)
½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced

Steps:

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg

QUICK AND EASY CARROT AND CHICKPEA SALAD

Quick and Easy Carrot and Chickpea Salad image

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

MOROCCAN CARROT-CHICKPEA SALAD

Moroccan Carrot-Chickpea Salad image

Make and share this Moroccan Carrot-Chickpea Salad recipe from Food.com.

Provided by Ex-Pat Mama

Categories Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lemon, juiced and zested
1 teaspoon coriander powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 cup olive oil, extra virgin
20 ounces carrots, coarsely grated
2 (15 ounce) cans chickpeas, rinsed
1/2 cup raisins, golden
1/2 cup cashews, roasted unsalted chopped
1/3 cup cilantro leaf, chopped
1/3 cup mint leaf, chopped

Steps:

In a large bowl, combine the lemon zest, juice, coriander, cayenne and salt. Whisk in the olive oil.
Stir in the carrots, chickpeas, raisins, cashews, cilantro and mint. Toss to coat. Let stand at least 5 minutes.

Nutrition Facts : Calories 354.5, Fat 18.9, SaturatedFat 2.8, Sodium 787.2, Carbohydrate 41.7, Fiber 7.6, Sugar 9.3, Protein 7.7

MOROCCAN INSPIRED CARROT AND CHICKPEA SALAD WITH PORK CHOPS

Moroccan Inspired Carrot and Chickpea Salad With Pork Chops image

An unlikely pairing, but I had to post this Sunset Magazine recipe as it looked so delicious. Lamb chops could definitely be used in this dish to make it more authentically Moroccan. *Make sure you use fresh mint -- it really makes a big difference. The recipe suggests getting the pan "ripping" hot before you add the chops -- that will give them their nice brown crust.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons honey
1 teaspoon harissa (North African spice available in the International section of the grocery store)
1/4 teaspoon cumin
6 tablespoons extra-virgin olive oil, divided
salt and pepper
2 carrots, thinly sliced
1 (15 ounce) can chickpeas, rinsed and drained
1/4 cup flat leaf parsley, coarsely chopped
6 large fresh mint leaves, chopped
4 pork chops (bone-in)
1/2-1 serrano chili, thinly sliced

Steps:

Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.

Nutrition Facts : Calories 668.2, Fat 39.6, SaturatedFat 8.9, Cholesterol 137.3, Sodium 451.4, Carbohydrate 30, Fiber 5.8, Sugar 3.9, Protein 47

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