Moroccan Carrot Chickpea Salad
- Cooking and Prep: 45 m
- Serves: 6
Prepare the Dressing
Toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
Prepare the Salad
In a medium bowl, combine the carrots, chickpeas, dates, mint, and almonds.
Gently toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to serve.
Masbia is a nonprofit soup kitchen network and food pantry, every day providing hot, nutritious meals for hundreds of New Yorkers in desperate need of food. For Rosh Hashanah, Masbia collected Tzimmes recipes as Tzimmes is a symbolic and sweet food for the holiday. To learn more, click here.