Marrakesh Carrot Salad
Author: Sara Forte
Serves: 6
- 4 cups grated carrots
- 1½ cups garbanzo beans, rinsed and drained
- 7 Medjool dates, pitted and chopped
- 4 green onions, white and green parts, chopped
- ½ cup coarsely chopped fresh cilantro
- 3 tablespoons olive oil
- zest and juice of 2 limes
- ¾ teaspoon ground cumin
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon tumeric
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- ½ cup shelled roasted pistachios, coarsely chopped
- ½ cup crumbled feta cheese
- In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.
- In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.
- Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.
- Serve immediately or cover and chill in the refrigerator for up to 3 days.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/09/26/148/
3.4.3177