Moroccan-Inspired Chickpea and Carrot Salad
Introduction
Today's cold lunch recipe is a refreshing Moroccan-Inspired Chickpea and Carrot Salad. Perfect for a light, nutritious meal that packs a punch of flavor and texture.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 large carrots, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, grated carrots, parsley, mint, cranberries, and toasted almonds.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, cinnamon, papapa, salt, and pepper.
- Pour the dressing over the salad ingredients and toss well to coat everything evenly.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
- Serve chilled or at room temperature.
Enjoy this vibrant Moroccan-inspired salad as a standalone meal or pair it with crusty bread for a fulfilling lunch. Its blend of spices and freshness is sure to delight your palate!
Nia
Nutritionfacts | Calories: 200, Fat: 8g, Carbs: 28g, Protein: 6g |
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Preparation Time | 15 minutes |
Allergy Information | Contains almonds (nuts) |