Moroccan Carrot Chickpea Salad
I simplified this recipe slightly mostly out of laziness. There were a few ingredients that I just didn’t have and didn’t really want to buy. The original recipe looks delicious, but left the nuts/seeds out to add as a garnish on top.
What you need:
1 can garbanzo beans
6 medium carrots (I used 3 orange and 3 yellow from my garden)
1 medium beet (also garden bounty)
¼ c minced cilantro
¼ c minced mint
2 tbsp evoo
1 lemon, zested and juiced
1 orange, juiced
1-2 tbsp pineapple juice (l/o from making Bora Bora Fireballs and Pineapple Salmon)
½-¾ tsp kosher salt
1 tsp ground cumin
½ tsp ground ginger
½ tsp ground coriander
¼ tsp ground allspice
optional: slivered almonds or pepitas
What to do:
Drain and rinse garbanzo beans. You may consider saving the liquid from the beans, also known as aquafaba, to experiment! I’ve been meaning to tinker with this…
Run root veggies through shred blade on food processor. Place in large storage container with beans and add minced herbs.
Add evoo, freshly squeezed juices, pineapple juice and spices. Toss well to evenly distribute flavors. Taste (how could you not – it looks so pretty?!) and adjust s&p as needed. Store in the fridge for up to five days.
Top with suggested nuts or seeds upon serving.