Moroccan Carrot Salad

Carrot Salad
Moroccan Carrot Salad | veganblondes.com

Go ahead, finish the whole bowl! This Moroccan Carrot Salad is s0 good, even the kids asked for more. The sweetness brought in by the maple syrup mixes perfectly with the lingering cumin aroma.

It all started with some Fruit Bliss® Agen plums. Fruit Bliss’s fruits are simply delectable, it’s sometimes hard to use them for anything else than eat as is. But I was set on something no-cook for dinner. I had carrots on hand. I always have chickpeas and herbs, so it was decided. A Moroccan-inspired carrot salad with chickpeas, mint, and the so delicious plums.

If you’ll be using dried fruits, you have to try Fruit Bliss®. Their dry fruits are organic, certified-vegan, and completely preservative free. The fruits are picked at peak ripeness, they are then sun dried for that extra sweetness, and finally, they are steamed with fresh water. That last step imparts them some extra juiciness, which makes them the not-so-dry dried fruit! I’m telling you, it’s hard not to eat the whole bag just as is. It really is the reinvention of dried fruit!

  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ras el hanout (homemade or store-bought)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 4 cups shredded carrots (on a box grater or food processor)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 bag (5-ounce) Organic French Agen Plums from Fruit Bliss®, quartered
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/3 cup almond slices, toasted

For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.

In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.

In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appétit!

Karine

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