This is a recipe from Sara Forte’s The Sprouted Kitchen:Bowl and Spoon. It is a little labor intensive with all the grating and chopping, but definitely worth it. Sweet, salty, crunchy, full of spice and bursting with flavor … it is a completely nourishing and satisfying salad. I made extra to keep in the fridge for a couple of days. I also omitted the nutmeg as I am not a big fan. Enjoy!
This is a recipe from Sara Forte’s The Sprouted Kitchen:Bowl and Spoon. It is a little labor intensive with all the grating and chopping, but definitely worth it. Sweet, salty, crunchy, full of spice and bursting with flavor … it is a completely nourishing and satisfying salad. I made extra to keep in the fridge for a couple of days. I also omitted the nutmeg as I am not a big fan. Enjoy!
Marrakesh Carrot Salad
Author: Sara Forte
Serves: 6
Ingredients
- 4 cups grated carrots
- 1½ cups garbanzo beans, rinsed and drained
- 7 Medjool dates, pitted and chopped
- 4 green onions, white and green parts, chopped
- ½ cup coarsely chopped fresh cilantro
- 3 tablespoons olive oil
- zest and juice of 2 limes
- ¾ teaspoon ground cumin
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon tumeric
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked black pepper
- ½ cup shelled roasted pistachios, coarsely chopped
- ½ cup crumbled feta cheese
Instructions
- In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.
- In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.
- Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.
- Serve immediately or cover and chill in the refrigerator for up to 3 days.
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