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.

👥 8 Servings⏱️ Prep & Cook: 49 min⏳ Prep: 15 min🔥 Cook: 4 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
whisk
pot

📝 Preparation Steps

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.

minced garlic1 tspground cumin1 tspSalt

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).

chick peas (drained and rinsed)1 (15 oz) can

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.

feta, (crumbled)4 oz

Recipe source: adapted from Scrumptious South Africa

Nutrition Facts

calories

265 kcal

fat Content

14 g

serving Size

1 serving

fiber Content

6 g

sugar Content

8 g

sodium Content

369 mg

protein Content

5 g

cholesterol Content

12 mg

carbohydrate Content

29 g

saturated Fat Content

3 g

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