Carrot and Chickpea Salad with Almonds
The humble carrot. It’s so often overlooked but it’s sweetness and crunchiness is the perfect partner for all the Middle Eastern Flavors that I love.
This salad is on repeat at our house all summer. It’s requires only a food processor and 5 minutes of your time. It’s the perfect heartiness level for a light lunch on its own or makes a lovely side for hummus, pita, and falafel.
Yields 4 servings
Ingredients
2# carrots, washed and peeled
1, 15 oz can chickpeas, rinsed and drained
1/2 cup slivered almonds, lightly toasted
1/4 cup cilantro, finely chopped
1 tsp cumin seeds, lightly toasted
Zest & Juice of 1 lime
2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
2 TB Extra Virgin Olive Oil
Method
In a large bowl, place the chickpeas, cilantro, zest & juice of lime, salt, pepper, and olive oil.
Shred carrots in a food processor, fitted with the grating blade. Place them in a large bowl along with the other ingredients.
In a nonstick pan, toast the slivered almonds until very light golden. Place them in the bowl with the carrots and chickpeas. Using the same pan, toast the cumin seeds for 30 seconds until they become fragrant and just start to ‘pop’. Toss those into the bowl with the other ingredients.
Stir all ingredients together in the bowl to combine. Taste for seasoning and adjust as needed. Serve at room temperature or make ahead and keep in the refrigerator for up to 2 days.
