Description
A refreshing vegan salad combining carrots and chickpeas with a flavorful dressing of cumin, harissa, and lemon.
Ingredients
Scale
- 500g carrots, peeled and grated or julienned
- 1 × 400g tin chickpeas, drained and rinsed
- 3 tablespoons golden raisins or currants
- Small bunch flat-leaf parsley, roughly chopped
- Small bunch fresh cilantro, roughly chopped
- Small handful fresh mint leaves, roughly torn
- ½ cup slivered almonds or roughly chopped pistachios, toasted
- 1 teaspoon cumin seeds
- 4 tablespoons extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon harissa paste
- 1 tablespoon honey or maple syrup
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne, optional
- ½ teaspoon salt
- 1 small garlic clove, finely grated
Instructions
- Toast the cumin seeds in a small skillet over medium heat until fragrant.
- Whisk together olive oil, lemon juice, harissa, honey, ground cumin, ground coriander, cinnamon, cayenne, salt and garlic until combined.
- Add grated carrots, chickpeas, raisins, parsley, cilantro, and mint to a bowl.
- Pour the dressing over the salad and toss to coat.
- Rest for at least 15-20 minutes before serving.
- Scatter toasted almonds or pistachios on top just before serving.
Notes
Let the salad rest for at least 20 minutes for the flavors to meld. Serve at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg