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Thursday, July 21, 2011

Moroccan Carrot-Chickpea Salad

The salad days of summer:  little time and tons of activities.  I found this recipe while flipping through Rachel Rays Magazine.  Talk about visual overload, her magazine appears to be on steroids.

 Moroccan Carrot-Chickpea Salad
 from Rachel Ray's Magazine
adapted


1 lemon, juiced and zested
1-teaspoon coriander powder
1/8-teaspoon cayenne pepper
1 1/4 teaspoons salt
1/4-cup olive oil, extra virgin
20 ounces carrots, coarsely grated
2 (15 ounce) cans chickpeas, rinsed
1/2 cup cashews, roasted unsalted chopped
1/3-cup cilantro leaf, chopped
1/3-cup mint leaf, chopped

~ in a large bowl, combine the lemon zest, juice, coriander, cayenne and salt
~ whisk in the olive oil
~ stir in the carrots, chickpeas, cashews, cilantro and mint
~ toss to coat. Let stand at least 5 minutes.

from our garden: lemon,cilantro and mint

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