Carrot Salad with Preserved Lemon

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



  • 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


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


  1. Preheat the oven to 400F.


  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.


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

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