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MOROCCAN CARROT AND CHICKPEA SALAD



MOROCCAN CARROT AND CHICKPEA SALAD MOROCCAN CARROT AND CHICKPEA SALAD

Ingredients

Dressing:
1 tablespoon cumin seeds
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper

10 ounces carrots, shredded on a box grater or sliced
whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup plums or dates cut into chickpea-sized pieces
1/3 cup fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

Directions

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried plums or dates, mint, and almonds, and rose petals (if you're including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)


To keep the body in good health is a duty... otherwise we shall not be able to keep our mind strong and clear.
Buddha


This article is provided by South Florida Rehabilitation and Wellness Center your 100 Year Lifestyle Affiliate Chiropractor in Miami FL


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