Moroccan Carrot and Chickpea Salad
Prep Time 15 minutes mins
Servings 4 people
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- ¼ teaspoon coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon honey
- salt and pepper
- 1 cup cooked quinoa
- 4 cups finely chopped kale
- 1 large carrot peeled, Blade D, noodles trimmed
- 1/3 cup golden raisins
- ¼ cup slivered almonds
- 1 15 oz can chickpeas drained, rinsed, and lightly chopped
In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, cumin, coriander, ginger, honey, and season with salt and pepper. Add the remaining ingredients and toss well to combine. Serve. Saves well for up to 3 days in the fridge.