MarRakesh Carrots

This recipe is one of my go-to deli-style salad recipes! It is adapted from one of my favorite cookbooks, Bowl + Spoon, by Sprouted Kitchen. I love the complex flavors and ingredient list that make up this simple recipe..carrots, chickpeas, dates, lime zest, toasted cashews, cilantro, turmeric..etc!

It’s zingy, refreshing, light, and subtly sweet. I ate it alongside leftover eggplant curry with some fonio and it was a perfect cooling agent to the curry. Plus it makes tons so leftovers for you’ll be set for daaays..

Marrakesh Carrots

(4-5 servings)

4 cups grated carrots

1 can chickpeas

7 medjool dates, pitted and chopped

1/4 cup red onion, minced

4 green onions, white and green parts chopped

1/2 cup cilantro or parsley, roughly chopped

2.5 tbsp olive oil

juice and zest of 2 limes

1/2 tsp cumin

1/4 tsp nutmeg

1/4 tsp turmeric

pinch red pepper flakes

1/2 tsp salt

1/2 tsp ground black pepper

1/2 cup toasted cashews, roughly chopped

1/4 cup pomegranate seeds to garnish (optional)

Instructions:

In a large bowl combine your carrots, chickpeas, dates, red and green onion, and fresh herbs.

In a different smaller bowl, whisk together your olive oil, lime juice/zest, spices, salt and pepper.

Roughly chop your cashews and toast for 5-7 min until golden, tossing frequently to prevent burning.

Drizzle your dressing over your carrot mixture and toss to combine. Add in your toasted cashews and toss once more. serve! Keeps in the fridge for 5-7 days.