Carrot Salad with Preserved Lemon

<span itemprop="name">Carrot Salad with Preserved Lemon</span>

Ingredients

Salad

  • 2 whole preserved lemons
  • 6 garlic cloves, crushed
  • 2 fresh lemons, juiced
  • 3/4 c olive oil
  • 1 1/2 tsp. salt
  • 25 medium carrots, shredded
  • 2 bunches of parsley, roughly chopped

Roasted chickpeas

  • 30 oz can of chickpeas, drained
  • 2 tbsp. oil
  • 1 tsp. coriander
  • 1/2 tsp. paprika
  • 1/2 tsp. salt

Toppings

  • 3/4 c pistachios, roughly chopped
  • 3/4 c crumbled feta
  • roasted chickpeas

Directions

  1. Preheat the oven to 400F.

Salad

  1. 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.

Roasted chickpeas

  1. 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.

Assembly

  1. Heap the carrot salad on a large platter, sprinkle over the pistachios, crumbled feta and roasted chickpeas.


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