Moroccan Carrot Salad

Moroccan Carrot Salad

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

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

5

servings

Dressing
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
Salad
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
  1. In small bowl, combine all dressing ingredients with whisk until blended; set aside.
  2. 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.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
You can shred carrots using the coarse side of a box grater, the shredding attachment on your food processor or a mandolin. You’ll need 7 to 8 medium carrots to get 5 cups.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 230mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 10g,
    • Sugars 12g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.