Moroccan Carrot and Chickpea Salad

Name: Moroccan Carrot and Chickpea Salad
Cuisine: Moroccan
Ingredients: ½ pound carrots; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; ¼ cup chopped fresh cilantro; 1 to 2 teaspoons Moroccan Seasoning Blend or 1 teaspoon ground cumin; 1 to 2 teaspoons Moroccan Seasoning Blend or 1 teaspoon ground cumin; 1 (10-ounce) pouch chickpeas or garbanzo beans, rinsed and drained; 1 (10-ounce) pouch chickpeas or garbanzo beans, rinsed and drained; Salt and pepper; Salt and pepper

Preparation info

3 ½ cups or
4
Servings; WPS = 5 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Ingredients

½ pound carrots
2 tablespoons extra-virgin olive oil
2

Africa
Morocco
Gluten-free
Vegan

Method

Prep at Home

Wash and peel carrots. Slice carrots julienne style with a mandolin or julienne peeler, or coarsely grate. Place in an airtight container.

Stir together olive oil, lemon juice, cilantro, and seasoning; stir into carrots. Stir in chickpeas; sprinkle with salt and pepper. Cover and refrigerate 1 hour or up to 2 days before serving.