Moroccan Carrot-Chickpea Medley

Ingredients

• 1 lemon, finely zested and juiced

• 1 teaspoon ground coriander

• 1/8 teaspoon cayenne pepper

• Salt

• Extra Virgin Olive Oil

• 1 1/2 pounds carrots, coarsely grated

• 2 cans (15 oz.) chickpeas, rinsed

• 1/2 cup golden raisins

• 1/2 cup roasted, unsalted cashews, coarsely chopped

• 1/3 cup coarsely chopped cilantro, plus leaves for garnish

• 1/3 cup chopped fresh mint

In a large bowl, combine the lemon zest and juice, coriander, cayenne and 1 1/4 tsp. salt. Whisk in the olive oil.

Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint. Toss to coat with dressing. Let stand for 5 minutes. Top with cilantro leaves.

(Courtesy of Rachel Ray)

#Salads