Name: Moroccan Carrot & Chickpea Salad
Prep time: 25 min
Total time: 25 min
Ingredients: ¼ cup extra-virgin olive oil; 1 teaspoon lemon zest, (from one lemon); 3 tablespoons lemon juice; 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 lb carrots, (peeled and shredded); 1/3 cup currants; ½ cup slivered almonds, (toasted (see note)); ½ cup chopped fresh mint or cilantro, ((or a combination) plus more for serving); 1 (15-oz) can chickpeas, drained and rinsed; 2 tablespoons finely minced shallots, (from one large shallot); 1 clove garlic, (minced)

Nutrition Information

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moroccan-spiced carrot and chickpea salad in white bowl.

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Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.