Friday, March 18, 2011

Moroccan Chickpea Salad

Browsing through the current Clean Eating magazine, the Moroccan chickpea salad caught my eye: bursting red and orange colors mixed with perly-white chickpeas, hints of green (mint) and bits of star-white (feta). Shortly, I had to make it. My version is slightly different but all Moroccan and a feast for the eyes, too.
  • 1 cup cooked chickpeas
  • 2 small or 1 large carrot, peeled and with a julienne peeler sliced into thin strands
  • handful cherry tomatoes, quartered
  • 1/2 red bell pepper, small dice
  • a few spring of fresh thyme
  • salt, pepper to taste
  • 1 ts cumin
  • pinch of cayenne pepper
  • juice of 1/2 orange
  • 1/2 ts honey
  • 1/2 TB extra virgin olive oil (fruity type)
Place all the vegetables in a container. Remove the leaves from the thyme spring, chop (or not) and add to the salad. Add a slight bit of salt and pepper. In a cup, mix the cumin, cayenne, orange juice, honey and olive oil. Whisk, and pour over the salad. Let the flavors come together for about 1h in the fridge, and serve!

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