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Moroccan Carrot Salad with Chick Peas Feta and Almonds

Moroccan Carrot Salad with Chick Peas Feta and Almonds
  • Category


  • Cusine



1 1/2 lbs medium carrots


1/2 cup raisins

1/2 cup sliced almonds

4 oz feta

1/4 cup minced fresh parsley

1/4 cup minced fresh mint

1/4 cup olive oil

3 Tbsp fresh orange juice + 1/2 orange zest

3 Tbsp fresh lemon juice + 1/2 tsp zest

1 1/2 Tbsp honey

1 tsp minced garlic

1 tsp ground cumin

3/4 tsp paprika

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground coriander



In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste . Set aside. Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it's tender crisp . If it's not just tender then cook another 1 minute or until just tender. Drain carrots then transfer to a salad bowl, immediately pour dressing over top and toss to evenly coat. Toss in chick peas and raisins. Chill 30 - 60 minutes . Remove from refrigerator toss in almonds, about 2/3 of the feta, the parsley and mint. Sprinkle top with remaining 1/3 of the feta and serve.