Ingredients
For the Dressing
- ¼ cup extra virgin olive oil
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice (from one large lemon)
- ¼ cup freshly squeezed orange juice (from one large orange)
- 1½ tablespoons honey
- ¾ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
For the Salad
- 1 pound carrots, peeled and shredded
- ⅓ cup currants
- ½ cup slivered almonds, toasted
- ½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons finely minced shallots (from one large shallot)
- 1 garlic clove, minced
Instructions
- Prepare the Dressing: In a large bowl (big enough to mix the entire salad), whisk together the olive oil, lemon zest, lemon juice, orange juice, honey, salt, cumin, ginger, cinnamon, coriander, allspice, and cayenne pepper until well combined.
- Combine Salad Ingredients: Add the shredded carrots, currants, toasted slivered almonds, chopped fresh mint or cilantro, rinsed chickpeas, minced shallots, and minced garlic to the bowl with the dressing.
- Toss the Salad: Thoroughly toss all the ingredients together to coat the salad evenly with the dressing.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours, allowing flavors to meld and develop.
- Adjust Seasoning and Serve: Before serving, taste the salad and adjust seasoning if needed by adding more salt, lemon juice, or honey to balance the flavors. Transfer to a serving dish, garnish with extra fresh chopped herbs, and serve cold.
- Toast the Almonds (Optional): Preheat oven to 350°F. Spread slivered almonds on a foil-lined baking sheet and bake for about 5 minutes until golden, then cool before adding to the salad.
Notes
- Toasting almonds adds a deeper nutty flavor and crunch; if you prefer, you can toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently.
- This salad can be made a few hours ahead and stored in the refrigerator—flavors improve with time.
- Adjust cayenne pepper to your preferred spice level or omit if you prefer a milder salad.
- Use fresh herbs like mint and cilantro based on your preference or availability.
- To ensure gluten-free, verify all ingredients are certified gluten-free, especially canned chickpeas and spices.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (toasting almonds)
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
- Diet: Gluten Free
