Moroccan Carrot and Chickpea Salad
Ingredients
Scale
- 4 medium carrots (250g/1 cup), peeled and grated
- 1 can (400g/1.5 cups) chickpeas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup raisins or dried cranberries (optional)
Instructions
- Grate the carrots using a grater or food processor.
- In a large mixing bowl, combine the grated carrots, drained chickpeas, chopped cilantro, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
- Pour the dressing over the carrot and chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
- If desired, add raisins or dried cranberries and toss gently to combine.
- Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled.