MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

Add Moroccan flavor to your meal with this carrot and chickpeas salad-a perfect side dish.

Provided by Betty Crocker Kitchens

Time 2h15m

Yield 5

Number Of Ingredients 13

Ingredients

1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon orange peel
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground cinnamon
1 bag (10 oz) julienne (matchstick-cut) carrots (5 cups)
1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
1/4 cup golden raisins
3 tablespoons salted roasted whole almonds, coarsely chopped
1/4 cup coarsely chopped fresh cilantro or parsley

Steps:

In small bowl, combine all dressing ingredients with whisk until blended; set aside.
In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 0 mg, Fat 2, Fiber 10 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 12 g, TransFat 0 g

*** Explore more Moroccan Carrot Salad Recipes »

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