This. Salad. Wow, oh wow.
Make it! Trust me on this. You will be so glad you did!
I was lucky enough to have all the ingredients on hand, and smart enough to double the recipe in advance. Thank the good Lord in heaven for that.
We ALL loved this salad, even our carrot-disliking college boy.
Marrakesh Carrot Salad via Joy the Baker
4 cups grated carrots
1 1/2 cups garbanzo beans, rinsed and drained
7 Medjool dates, pitted and chopped
4 green onions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
3 tablespoons olive oil
zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2 cup crumbled feta cheese
In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios.
In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.
Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta cheese and toss lightly.
Serve immediately or cover and chill in the refrigerator for up to 3 days.