Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Cuisine: Global
Ingredients: 3 Tbsps salted roasted whole almonds, coarsely chopped; 425 grams can chickpeas (garbanzo beans), drained, rinsed; 283 grams bag julienne (matchstick-cut) carrots (5 cups); 59 milliliters coarsely chopped fresh cilantro or parsley; 59 milliliters golden raisins; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground red pepper (cayenne); 2 Tbsps olive oil; 59 milliliters orange juice; 1 teaspoon orange peel; 1 teaspoon paprika; 0 teaspoons salt

Moroccan Carrot Salad is a gluten free and vegan side dish. One serving contains 213 calories, 6g of protein, and 11g of fat. This recipe serves 5. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have roasted almonds, golden raisins, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

In small bowl, combine all dressing ingredients with whisk until blended; set aside.

Equipment you will use

Whisk

Bowl

In large bowl, combine carrots, chick peas and raisins; toss to combine.

Ingredients you will need

Chickpeas

Carrot

Raisins

Equipment you will use

Bowl

Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.

Ingredients you will need

Cilantro