Moroccan Carrot and Chickpea Salad | PC.ca

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Moroccan Carrot and Chickpea Salad

Small glasses filled with Moroccan carrot and roasted chickpea salad

PC Organics Carrots

Moroccan Carrot and Chickpea Salad

Garlicky lemon vinaigrette tossed with cumin-spiced chickpeas and carrots makes a delicious protein-...

Garlicky lemon vinaigrette tossed with cumin-spiced chickpeas and carrots makes a delicious protein-rich salad. Serve as a side to any Moroccan-spiced main such as tagines or our PC®Australian Harissa-Spiced Boneless Leg of Lamb; or serve with couscous and plain yogurt to turn it into a main course.

  • Level: Intermediate
  • Preparation: 25 mins
  • Ready in: 40 mins
  • Serves: 8
  • Dish Type: Vegan, Vegetarian, Mediterranean
  • Season: Summer
  • Course: Side
  • Main Ingredient: Chickpeas
  • Amount Per Serving

    % Daily Value

  • Calories

    170 cal

  • Total Fat

    10 g

  • Sodium

    320 mg

  • Total Carbohydrate

    17 g

  • Dietary Fiber

    3 g

  • Protein

    4 g

Moroccan Carrot and Chickpea Salad

Small glasses filled with Moroccan carrot and roasted chickpea salad

PC Organics Carrots

  • Amount Per Serving

    % Daily Value

  • Calories

    170 cal

  • Total Fat

    10 g

  • Sodium

    320 mg

  • Total Carbohydrate

    17 g

  • Dietary Fiber

    3 g

  • Protein

    4 g

How to make

Ingredients

  • 5 tbsp (75 mL)

    PC®New World EVOO Extra Virgin Olive Oil
  • 1 can (540 mL)

    PC®Blue Menu®Chickpeas
  • 1 tsp (5 mL)

    Salt
  • 1/2 tsp (2 mL)

    Freshly ground black pepper
  • 2 tsp (10 mL)

    Ground cumin
  • 1/4 tsp (1 mL)

    Cayenne pepper
  • 3 cups (750 mL)

    Thinly sliced peeled PC®Organics Carrots
  • 2 tbsp (25 mL)

    Minced shallots
  • 2 tsp (10 mL)

    Minced garlic
  • 2 tbsp (25 mL)

    Fresh lemon juice
  • 1 tbsp (15 mL)

    Honey
  • 1/4 cup (50 mL)

    Chopped fresh parsley

How to make

  • Step 1

    Heat 2 tbsp (25 mL) of the oil in large frying pan over medium-high heat; fry chickpeas for 4 to 5 minutes, stirring often, or until light golden. Season with half each of the salt and pepper; sprinkle with cumin and cayenne. Continue to fry for 4 to 5 minutes, stirring often, or until spices are fragrant.

  • Step 2

    Stir in carrots, shallots, garlic and remaining 3 tbsp (45 mL) oil; season with remaining salt and pepper. Fry for 4 to 5 minutes, stirring often, or until carrots begin to soften and lightly brown. Drizzle in 1 tbsp (15 mL) of the lemon juice and 1 tbsp (15 mL) water. Cover and steam for 5 minutes or until carrots are tender-crisp.

  • Step 3

    Stir in honey, parsley and remaining 1 tbsp (15 mL) lemon juice, Transfer to serving dish; serve warm.

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