Who said you cannot get creative with salad and light recipes? Try out today this delicious carrot and chickpeas salad and prepare it with us. Little twists in recipes make all the difference. Share your comments with us.
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• 1 1/2 lbs medium carrots, peeled and sliced about 1/6-inch thick
• 1 (15 oz) can chick peas drained and rinsed
• 1/2 cup raisins (golden or red)
• 1/2 cup sliced almonds, toasted
• 4 oz feta, crumbled
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh mint
Dressing
• 1/4 cup olive oil
• 3 Tbsp fresh orange juice + 1/2 orange zest
• 3 Tbsp fresh lemon juice + 1/2 tsp zest
• 1 1/2 Tbsp honey
• 1 tsp minced garlic
• 1 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• Salt
• For the dressing: In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about 3/4 tsp). Set aside.
• Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it's tender crisp (a very light snap to it when you bite into it). If it's not just tender then cook another 1 minute or until just tender. Drain carrots then transfer to a salad bowl, immediately pour dressing over top and toss to evenly coat.toss in chick peas and raaisins.chill 30-60 minutes.
• Remove from refrigerator.toss in almonds,about 2/3 of the feta,the parsley and mint.sprinkle remaining 1/3 of the feta on top and serve
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