Moroccan Carrot & Chickpeas Salad Recipe

Moroccan Carrot & Chickpeas Salad

Preparation: 15 minutes approximately
Cooking: 5 minutes approximately
Serves: 4

Cuisine: North African

All you need

3 large carrots – peeled & grated

340 g al alali Sweet Whole Kernel Corn – drained

200 g chickpeas

1/4 bunch mint leaves

2 cups water

1 cup al alali Extra Virgin Olive Oil

1/2 cup lemon juice

2 tsps al alali Acacia Honey

1/4 tsp cardamom powder

Pinch of salt

Directions

• In a saucepan, boil water & add chickpeas. Cook for 5 minutes on medium heat. Drain & cool
• In a pan, add cardamom powder, and roast on low heat for 4-5 minutes till aroma spreads
• Mix al alali Extra Virgin Olive Oil, lemon juice, al alali Acacia Honey, roasted cardamom powder and salt until homogeneous
• Add carrots, al alali Sweet Whole Kernel Corn, chickpeas, mint & dressing in a deep serving bowl
• Serve and enjoy!

Source: alalali