Tuesday, August 5, 2014

Moroccan Chickpea Salad

Tuesday, August 5, 2014

Ever since I started reducing my intake of meat products, I’m always looking for recipes that feature alternative sources of protein. I was lucky to have come across a Moroccan salad recipe, which I modified a bit.  The original recipe included mint and dried pluots, plums or dates. But those ingredients were not available in the grocery store so I used cilantro instead of mint and raisins instead of dried pluots or dates. I also substituted calamansi for lemons, which at that time were sold at an exorbitant price.

The recipe may have been altered, but the salad tastes delicious nonetheless.

Here’s my recipe:

Moroccan Chickpea Salad


Dressing
2 teaspoons ground cumin
1/3 cup extra virgin olive oil
2 tablespoons fresh calamansi juice
1 tablespoon honey
1/3 teaspoon salt, plus more to taste
1/2 teaspoon cayenne pepper
1 teaspoon dried pepper flakes
1 teaspoon ground black pepper

1 big carrot, sliced whisper thin
2 cups cooked chickpeas
1 cup raisins
½ cup fresh cilantro, torn


Whisk together all of the ingredients for the dressing. Combine the chickpeas, carrots, cilantro, and raisins in another bowl. Add the dressing then toss gently to blend all ingredients thoroughly.  Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

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