Best Moroccan Style Chopped Salad Recipes

Moroccan-Style Chopped Salad image

Provided by graffeetee

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained and rinsed
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 red onion, chopped
1 tomatoes, chopped
1/2 preserved lemon, chopped
1/4 cup flat leaf parsley, chopped
1/4 teaspoon garlic powder
2 tablespoons lemon juice
2 tablespoons argan oil or 2 tablespoons extra virgin olive oil
salt

Steps:

in a large bowl, combine chickpeas, peppers, onion, tomato, lemon and parsley and mix well.
Add garlic powder, lemon juice and oil and mix again.
Taste before adding any salt. The preserved lemon may be salty enough for the whole dish.
Allow to sit at room temperature for a half hour.
Mix again right before serving.

Nutrition Facts : Calories 148.5, Fat 1.4, SaturatedFat 0.2, Sodium 322.8, Carbohydrate 29.2, Fiber 6, Sugar 2.6, Protein 6.1

Moroccan Carrot Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.