Wow, this summer is going by fast, even though summer here is about 2 months longer than what I’m used to. Can you believe it’s already August!? It feels like there’s still so much I want to do while the weather is still nice: more camping, more picnics, more road trips, more pool time, more zoo visits and more popsicles! That will be a lot to cram into August and the first couple of weeks of September before I head back to the East Coast again. I’ll make it work though.
I guess that means less time for cooking, which means that this Moroccan Chickpea Salad with Carrots and Raisins will fit in perfectly. When I was writing the recipe, I couldn’t believe how simple it was. The instructions all fit on one line! You don’t have to do any chopping at all, just a little peeling (which is optional) and shredding.
This recipe entered my summer cooking rotation last summer when I wanted to make my Greek Style Chickpea Salad, but didn’t have all the ingredients I needed. So I started browsing through my cookbooks and found this recipe. I thought it looked good, but wasn’t sure Hubby would like it, since he does’t always like sweet (raisins) and savory. I was wrong, he loved it. So it became a regular recipe. It was even one of the dishes I chose to take camping last month.
This recipe comes together so quickly, you can make it on a weeknight when you need to dash out the door to an activity, or if you’ve come home late. Save some money and calories and skip the fast food. This is faster. Of course, it holds well too, so you can make it ahead if need be. It’s perfect for a picnic or potluck too, since it can safely go for a couple hours without refrigeration and even tastes great at room temperature.
Now that you’ve saved yourself a little extra time by making this super fast and healthy salad, what are you going to do with your time? Something festive like seeing a concert or going to a festival? Something active like going for a walk or swim? Something productive like gardening or home repair? All of the above? Have fun!
- 2 15 ounce cans chickpeas, rinsed and drained
- 2 carrots, peeled and shredded
- 1/2 cup raisins
- 2 Tablespoons minced fresh mint leaves
- 2 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoons lemon juice
- 1 small clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- pinch cayenne
- salt and pepper, to taste
Add all ingredients to a large bowl. Stir together completely. Season to taste with salt and pepper.
Note: The recipe serves 6 if using as a main course, but 8-10 if using as a side or starter.
Moroccan Chickpea Salad Nutrition Notes:
The nutrition information presented above is for an entree sized portion of the salad.