Moroccan Carrot and Chickpea Salad
2 - Lunch, Salad
Ingredients
Dressing:
1 tablespoon cumin seeds
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt plus more to taste
1/8 teaspoon cayenne pepper
10 ounces carrots shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can drained and rinsed)
2/3 cup / 100 g dried pluots plums, or dates cut into chickpea-sized pieces
1/3 cup / 30 g fresh mint torn
optional for serving: lots of toasted almond slices
Directions
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.
Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper.
Set aside.
In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds.
Gently toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)
Notes
Adapted from Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan.