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Moroccan Carrot & Chickpea Salad

Jennifer Segal
  • minutes
  • Serves 6

INGREDIENTS

1/4 cup

extra virgin olive oil

1 tsp

lemon zest and 3 tablespoons lemon juice, from one large lemon

1/4 cup

freshly squeezed orange juice, from one large orange

1 1/2 tbsp

honey

3/4 tsp

salt

1 tsp

ground cumin

1/2 tsp

ground ginger

1/2 tsp

ground cinnamon

1/4 tsp

ground coriander

1/4 tsp

ground allspice

1/4 tsp

cayenne pepper

1 lb

carrots, peeled and coarsely grated

1/3 cup

currants

1/2 cup

slivered almonds, toasted (see note below)

1/2 cup

chopped fresh mint or cilantro (or a combination), plus more for serving

1 15 ounce can

chickpeas, rinsed and drained

2 tbsp

finely minced shallots, from one large shallot

1

garlic clove, minced