It's finally beginning to feel like summer and broke out the grill and had our first burgers this weekend. Since I typically burn out on potato salad and cole slaw by late May, I'm always looking to find sides that are fresh, fast and easy. Since I love carrots, it was a no-brainer to try to this Rachel Ray recipe.
Moroccan Carrot-Chickpea Salad
1 lemon, finely zested and juiced
1 tsp. ground coriander ( I also used some cumin)
1/8 tsp. cayenne pepper
Salt / Pepper
Extra virgin olive oil
1 1/2 lbs. carrots, coarsely grated ( I used bagged pre-shredded carrots but chopped them up a bit more)
2 cans (15 oz. each) chickpeas, rinsed
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint
In a large bowl, combine the lemon zest and juice, coriander, cumin, cayenne and 1 1/4 tsp. salt and pepper to taste; whisk in the olive oil. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for at least 15 minutes for flavors to come together. Top with the extra cilantro leaves.