It is too hot to cook, too hot to even turn on the stove. In fact using the food processor was almost over the edge. At any rate I threw this together to use up things in my pantry, I had a big bag of carrots and a bunch of flat leaf parsley which wasn’t going to last much longer and so here we are. This isn’t traditional, not that any of my recipes are, generally Moroccan carrot salads uses cooked carrots, however I couldn’t bring myself to do it and the crunch was nice and refreshing.
I made this on Saturday afternoon and I didn’t quite get it together to make it into last week’s Weekend Herb Blogging. So this will have to go into next week’s event being hosted by Susan from Food Blogga. Parsley has to be one of the most well used fresh herbs, it certainly is the one most readily available around here and so trying to find interesting information on it can be a bit tricky but one thing I did learn recently which I thought was interesting is that it is quite high in Vitamin C.
[print_this]Moroccan Carrot and Chickpea Salad
1 can chickpeas, drained, rinsed and skins removed
4 large carrots, cleaned and grated
1 lemon, juiced
1 teaspoon cumin
1 pinch cayenne
½ teaspoon salt
2 tablespoons olive oil
½ cup fresh parsley, packed and roughly chopped
100 grams feta, crumbled
1. Toss the carrots, chickpeas and parsley together in a salad bowl.
2. Whisk together the spices and lemon juice. Add the olive oil slowly while whisking. Drizzle over the vegetables.
3. Crumble feta over top and serve.