Name: Moroccan Chickpea and Carrot Salad
Prep time: 15 minutes
Ingredients: 1/4 extra virgin olive oil; 1/4 orange juice; 1 lemon zest; 3 lemon juice; 1 honey (more to taste); 1 cumin; 1/2 ground ginger; 1/4 ground cinnamon; 1/4 coriander; 1/8 cayenne; 1/2 sea salt (more to taste); 1 (15 oz) can chickpeas, rinsed and drained; 1 carrots, peeled and shredded (can use pre-shredded as a shortcut); 1/2 chopped fresh mint and/or cilantro, plus more for garnish; 1/3 raisins, chopped dried apricots or dried cranberries; 1/2 slivered almonds; 2 minced shallots (or substitute red onion)

Recipe courtesy of

Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

1/4 cup extra virgin olive oil
1/4 cup orange juice
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon honey (more to taste)
1 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander
1/8 teaspoon cayenne
1/2 teaspoon sea salt (more to taste)
1 (15 oz) can chickpeas, rinsed and drained
1 pound carrots, peeled and shredded (can use pre-shredded as a shortcut)
1/2 cup chopped fresh mint and/or cilantro, plus more for garnish
1/3 cup raisins, chopped dried apricots or dried cranberries
1/2 cup slivered almonds
2 tablespoons minced shallots (or substitute red onion)

In a small bowl, make the dressing by whisking together the olive oil, orange juice, lemon zest and juice, honey and spices.
In a large bowl, make the salad by combining the chickpeas, shredded carrots, chopped mint, dried fruit, almonds, and shallots.
Drizzle the dressing over the salad and toss together until everything is well-coated. Taste and adjust seasonings, as needed.
Cover and refrigerate for 30 minutes before serving to allow flavors to develop.
When ready to serve, garnish with additional mint and/or cilantro.