Moroccan Carrot Salad with Chick Peas Feta and Almonds
This carrot salad is packed with well spiced Moroccan flavors that will leave everyone wanting more! It's a healthy side dish that pairs well with chicken, beef, or lamb. Carrots are par-boiled here for a perfectly crisp-tender texture.It's a healthy side dish that pairs well with chicken, beef, or lamb.
Ready in: 49minutes
1 1/2lbsmedium carrots,peeled and sliced about 1/6-inch thick
1(15 oz) canchick peasdrained and rinsed
1/2cupraisins (golden or red)
1/2 cupsliced almonds,toasted
1/4cupminced fresh parsley
1/4cupminced fresh mint
3Tbsp fresh orange juice + 1/2 orange zest
3Tbspfresh lemon juice + 1/2 tsp zest
1/2tsp ground coriander
For the dressing:
In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about 3/4 tsp). Set aside.
Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it's tender crisp (a very light snap to it when you bite into it). If it's not just tender then cook another 1 minute or until just tender. Drain carrots then transfer to a salad bowl, immediately pour dressing over top and toss to evenly coat. Toss in chick peas and raisins. Chill 30 - 60 minutes (note that you can serve this warm the dressing just won't be as thick, plus the resting period allows time for flavors to meld).
Remove from refrigerator (or chill up to 1 day) toss in almonds, about 2/3 of the feta, the parsley and mint. Sprinkle top with remaining 1/3 of the feta and serve.