Ramadan Recipes: Chickpea and Carrot Salad

by Mozzified Contributor Shaina Shealy
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Ingredients:

  • 1 tablespoon cumin power
  • 1 tsp cinnamon powder
  • 1 tsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 tablespoons white vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon cayenne pepper
  • 6-8 large carrots, shredded or sliced on a mandolin
  • 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
  • 2/3 cup chopped prunes, chopped apricots and/or raisins
  • 1/3 cup fresh mint, chopped
  • A generous handful of candied pecans (you can make your own or purchase them), toasted almond slices, crushed walnuts and/or pumpkin seeds

Shred carrots into a large bowl, pour dressing over and let sit an hour or more to let flavors come together. Add toasted nuts before serving.


Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.