A Moroccan carrot salad with dates and lime. Chickpeas provide protein for a vegetarian meal.
Prep Time15 minutesmins
Total Time15 minutesmins
Servings: 4servings
Calories: 386kcal
Ingredients
Salad
4cupsgrated carrots
½cupdried garbanzo beans*
8datespitted
4green onions
½cuptoasted pistachios
½cupchopped cilantro
Dressing
3Tbsolive oil
2limeszest and juice
½teaspooncumin
½teaspoonsea salt
¼teaspoonfreshly grated nutmeg
¼teaspoonfreshly ground pepper
1pinch red pepper flakes
Instructions
IN THE MORNING
Soak the chickpeas overnight or in the morning. ½ cup of dried garbanzo beans= 1 ½ cup soaked/cooked.
PREP
Shred the carrots (a food processor makes fast work of this). Chop the dates into large chunks. Slice the white and light green parts of the green onion. Chop nuts.
MAKE THE DRESSING
Whisk together olive oil and lime juice. Add in spices & whisk again.
COMBINE & SERVE
Combine the carrots, onions, dates and beans, toss with dressing. Top with cilantro and pistachios. Serve.
Notes
*½ cup dried garbanzo beans = 1 ½ cup cooked or canned. For this salad the dried ones do taste better and have a slightly crunchier texture.