This recipe for Moroccan Carrot Salad, that I developed for Green Giant, is one of my favorites for so many reasons. It’s delicious, versatile and super easy to make. I know the ingredient list looks a little long, but it’s really about microwaving a package of Green Giant Carrot Veggie Spirals, opening a can of beans, and measuring out a bunch of spices and mixing them with olive oil and lemon juice. It will take just about 15 minutes to pull this salad together and that’s it.
Fresh mint gives this Salad a fresh, summery flavor, so don’t leave it out. Mint’s readily available now at Farmers’ Markets and at you’re supermarket. If you have outdoor space, it’s a fun plant to grow since it’s nice to have on hand to liven up summer dishes and cocktails.
This Moroccan Carrot Salad is a perfect meal solution for these hot and steamy days coming up. You don’t even need to turn on your stove. You can serve this as a side to anything that you want to throw on the grill, toss in some cooked chicken or shrimp or eat it as is for a meatless main dish.
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 1 12 oz. package Green Giant™ Veggie Spirals - Carrots, cooked according to package directions, drained and cooled
- 1 cup chickpeas , rinsed and drained
- ½ cup chopped dried apricots or raisins
- 1/2 cup slivered almonds , toasted if desired
- 2 tablespoons chopped fresh mint or cilantro
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Combine olive oil, lemon juice, honey, cumin, ginger and cinnamon. Season to taste with salt and pepper; set aside.
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Combine Green Giant™ Veggie Spirals – Carrots, chickpeas, apricots and almonds.
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Toss with dressing and mint. Serve at room temperature or chilled.
Tip: To quickly cool the Carrot Spirals, place in a colander and run under cool water. Drain well before using.
To make this vegan use vegan honey, maple syrup or agave instead of honey.
