Name: Carrot, Chickpea & Raisin Salad
Prep time: 20 min
Yield: Serves 8
Ingredients: 3 tablespoons olive oil; Zest and juice of 1 small orange; Zest and juice of 1 small lemon; 1-inch piece ginger, finely grated; 1 ½ tablespoons honey; 1 tablespoon white wine or champagne vinegar; ¾ teaspoon coarse salt; ¼ teaspoon freshly ground black pepper; 1 pound carrots, peeled and shredded (about 4-5 cups); 15-ounce can chickpeas, rinsed and drained; 1 cup raisins; ½ cup fresh cilantro leaves, chopped; ¼ cup sliced almonds; ¼ cup crumbled feta (optional)

A 5-ingredient Moroccan-inspired salad with carrots, chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette.

Instructions

Place the dressing ingredients in a jar fitted with a lid and shake until well-combined.
Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
Top with feta right before serving, if desired.

Recipe Notes:

Refrigerate salad in an airtight container up to 3 days.

Vegetarian
Lunch
Dinner

Carrot, Chickpea & Raisin Salad

Instructions

Recipe Notes:

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