Moroccan Carrot & Chickpeas Salad Recipe
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| Moroccan Carrot & Chickpeas Salad |
Preparation: 15 minutes approximately
Cooking: 5 minutes approximately
Serves: 4
Cuisine: North African
All you need
3 large carrots – peeled & grated
340 g al alali Sweet Whole Kernel Corn – drained
200 g chickpeas
1/4 bunch mint leaves
2 cups water
1 cup al alali Extra Virgin Olive Oil
1/2 cup lemon juice
2 tsps al alali Acacia Honey
1/4 tsp cardamom powder
Pinch of salt
Directions
- In a saucepan, boil water & add chickpeas. Cook for 5 minutes on medium heat. Drain & cool
- In a pan, add cardamom powder, and roast on low heat for 4-5 minutes till aroma spreads
- Mix al alali Extra Virgin Olive Oil, lemon juice, al alali Acacia Honey, roasted cardamom powder and salt until homogeneous
- Add carrots, al alali Sweet Whole Kernel Corn, chickpeas, mint & dressing in a deep serving bowl
- Serve and enjoy!
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