Moroccan-Spiced Carrot and Chickpea Salad

Satisfying and delicious and a perfect compliment to any dinner – winter, spring, summer or fall. Easy to make and can be kept for several days. You can make a batch and then eat it for lunch or dinner as a side dish all week. This side dish will really spice up your mealtime – it is really a no-fuss dish that is delicious. Lots of spices, mint from the garden and easy to find ingredients – pair this dish with chicken, meatballs, steak or even potato soup.

Make the dressing…
1/4 cup of virgin olive oil
1 teaspoon of lemon zest and 3 tablespoons of fresh lemon juice
1/4 cup of freshly squeezed orange juice
1 – 1/2 tablespoons of honey
3/4 teaspoon of salt
1 teaspoon of cumin
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/4 teaspoon of coriander
1/4 teaspoon of allspice
1/4 teaspoon of red pepper flakes

For the salad…
1 pound of carrots, peeled and shredded
1/2 cup of chopped dates
1/2 cup of toasted, slivered almonds
1/2 cup of chopped, fresh mint
1 – 15 ounce can of chickpeas, drained and rinsed
2 tablespoons of minced shallots
1 garlic clove, minced

Mix salad ingredients and dressing together (except for the almonds)…sprinkle them on top when you serve the salad.

Written by Pam