I’ve heard about preserved lemons for years, but hadn’t ever tried them until I had an abundance of lemons on my hands. I made a batch of preserved lemons, stuck them in the fridge and forgot about them, it was my husband who ended up using most of the them that first time around. This time I made a batch following the recipe from Serious Eats, they turned out great, the small addition of sugar helps them not be salt bombs in your mouth.
This carrot salad does really well if you let the carrots sit while the chickpeas roast, the carrots soak up the flavors of the sauce and the preserved lemon really comes to life. I served this on a large platter, you could just toss everything together in a bowl and call it a day.
Peel away the rind from the preserved lemons discarding the inner segments, finely dice the rind and add it to a large mixing bowl. Add the remaining ingredients and toss together, let the carrots sit while the chickpeas roast.
In a roasting pan mix together the chickpeas with the oil and spices, bake at 400F for 20-30 minutes. You want them to be dry and a little crisp on the outside while the centers are still soft.
Heap the carrot salad on a large platter, sprinkle over the pistachios, crumbled feta and roasted chickpeas.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…