Listing all posts from September of 2013. Show all posts.
  1. Moroccan Style Chickpea Salad
    2 carrots, cut lengthwise into half then sliced crosswise
    1 can (15 ounces or 420 g) chickpeas, drained and rinsed
    1.5 handfuls of prunes cut into chickpea size pieces
    1 handful of fresh peppermint leaves, cut into thin strips
    1 handful almond slivers, roasted
    2 teaspoons ground cumin
    1/4 cups (60 ml) olive oil
    2 tablespoons lemon juice
    1 tablespoon honey
    1/2 teaspoon salt
    1 pinch cayenne pepper
    1. Steam the carrots until almost tender, set aside
    2. In a small pot roast the cumin for 2 minutes
    3. In a bowl combine all salad ingredients, except for almond slivers
    4. Combine all dressing ingredients in a glass jar, shake to mix
    5. Pour dressing over salad and toss
    6. Let the salad marinate for at least an hour
    7. Toss again and garnish with roasted almond slivers when serving

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