Moroccan Carrot Chickpea Salad

littlespicejar.com

Lynn

subheading: For the salad dressing:

½ teaspoon cumin powder

⅓ cup extra virgin olive oil (or any other light colored oil)

Juice from 1 lemon (about 2 tablespoons)

1 tablespoon honey (or agave nectar)

½ teaspoon sea salt

⅛ to ¼ teaspoon chili powder (depending on spice preference)

subheading: For the moroccan carrot chickpea salad:

4 medium carrots, sliced - ¼ inch thick

3 scallions, thinly sliced

2 ½ cups fresh or (2 - 15oz can drained rinsed) chickpeas

⅓ cup pitted dates, sliced to ¼ inch thickness.

1 ½ cups (packed) parsley, whole florets with stems removed

⅓ cup walnuts, chopped

Directions at littlespicejar.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer