Moroccan Carrot & Chickpea Salad

Moroccan Carrot & Chickpea Salad

Ingredients

Salad

• 500g carrots, peeled and cut into thick diagonal slices
• 1 can chickpeas, drained and rinsed (about 240g drained)
• 225g cucumber, diced
• 100g red onion, thinly sliced
• 40g golden raisins
• 30g pistachios, roughly chopped
• 40g feta, crumbled
• 15g fresh parsley, chopped
• 10g fresh mint, chopped
• 5g olive oil
• 3g salt

Harissa Yogurt Dressing

• 120g 0% Greek yogurt
• 30g lemon juice
• 30g honey
• 15g harissa paste
• 5g olive oil
• 3g ground cumin
• 2g ground coriander
• 1g cinnamon
• 1 garlic clove, grated
• Salt and black pepper

Directions

1. Heat oven to 425°F.
2. Toss carrots with olive oil and salt. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until browned and caramelized around the edges.
3. Whisk together all dressing ingredients. Taste and adjust the harissa, lemon, and salt as desired.
4. Add the roasted carrots and chickpeas to a large bowl while the carrots are still warm.
5. Add cucumber, red onion, raisins, parsley, and mint.
6. Toss with the dressing.
7. Let sit for 10–15 minutes for the flavors to develop.
8. Top with pistachios and crumbled feta immediately before serving.

Nutrition Per Serving, Makes 6:

Calories: 227

Protein: 9g

Carbohydrates: 33g

Fat: 8g

Fiber: 7g