Thursday, June 8, 2017
Moroccan Chickpea Salad
Editor's note: 1 1/2 cups cooked chickpeas is equivalent to 1 15-ounce can. If making the salad ahead of time, reserve the pistachios and add them before serving to preserve their crunch.
4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese
Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.
In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.
Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.
Serve or cover and chill in the refrigerator for up to 3 days.