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North African Carrot and Chickpea Salad

By Susannah Fath Cotman
Serves 5-6

Dressing


1 clove garlic, crushed

½ c. fresh parsley (preferably flat-leaf Italian), chopped

¼ tsp. freshly ground black pepper

¼ tsp. cumin

1 tsp. salt

¼ c. lemon juice (preferably freshly squeezed)

½ c. extra virgin olive oil


Combine all ingredients in a food processor or blender; blend well. Then, with motor running, slowly drizzle in oil until well blended.

Salad


1 16-oz can chickpeas (or about 2 c.), drained and rinsed

⅓ - ½ c. thinly sliced red onion

2 c. grated carrots

4 oz. (about two large handfuls) fresh spinach or other leafy green


Make dressing and pour into serving bowl. Add the chickpeas and onions, stir and let marinate 10-15 minutes. Stir in carrots and marinate 5 minutes. Mix in spinach, add more salt or lemon juice to taste if desired and serve. Great with seasoned rice and grilled chicken with North African spices.

For A Summer Pasta Salad Variation


Double the dressing recipe and add 1 lb. cooked and cooled rotini (or other small pasta) to the salad. Garnish with crumbled feta and chopped fresh mint.