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.
(serves 4)
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.
Check out a few more parsley recipes from my archives: Parsley Pasta, Vegetable Pilaf with Parsley and Walnuts, and New Potato Packets with Parsley and Onions.
Tags: Food Porn, Salad, Recipe, Summer Recipe, Vegetarian
{ 6 comments… read them below or add one }
Great flava-combo and the colours are perty and I’m sure it’s good as I’m biased and this has feta!
Yeah and I actually was lucky enough to have some really nice goat feta leftover from a trip to the interior. Extra salty.. mmm..
great salad…love the colours…healthy too…thx for sharing…
We just made this and it is SO very tasty! I haven’t even tasted it with the feta cheese yet (we’re gonna keep the feta separate until we eat it for lunch tomorrow) and it’s perfect even without… so I”m sure it will be marvelous with it. Thanks for the recipe!
Just tried this and it was wonderful! I can see this becoming a favourite for lunch!
Thanks
Emma – I am so glad you enjoyed this! I had almost forgotten about this recipe.