Moroccan Carrot Salad Recipe

By Bailey1_

Ingredients

• 1 pound carrots, peeled and grated
• 1 15-ounce can chickpeas, drained and rinsed (also called garbanzo beans)
• 1/4 cup raisins
• 1/2 lemon
• 1 teaspoon cumin
• 1 tablespoon olive oil
• salt to taste

Preparation

Step 1

Serve this as a side or add peanuts, avocado, grilled meat, or whatever else you have hanging out in your fridge to make a more substantial meal.

Makes 8 - ½ cup servings

Mix carrots, chickpeas, and raisins in large bowl. Squeeze lemon over salad or juice it and then add juice to salad. Add cumin and olive oil and salt to taste. Keeps in the refrigerator (getting better) for one week.