A light lunch option that combines chickpeas, carrots and greens topped with a tahini dressing.
Moroccan Chickpea Salad with Tahini Sauce
Cooking Time: 35 minutes
Servings: 4
Ingredients:
1 15 oz. can chickpeas, drained and rinsed
1 pound carrots, rinsed, peeled, cut lengthwise
& into 1 inch chunks on an angle
2 teaspoons cumin
2 teaspoons smoked paprika
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 preserved lemon peel, diced
2 tablespoons mint, chopped
2 tsp lemon zest
2 clove garlic, minced
2 tablespoons olive oil
2 bunches Swiss Chard (about 18 leaves), de-stemmed and sliced into ribbons
¼ tablespoon salt
Preparation:
1. Preheat oven to 400F. Place carrots in large bowl and combine with olive oil, cumin, paprika, salt and pepper. Transfer to large baking sheet in one layer
2. Roast carrots for 20 minutes, turning once. Remove and let cool
3. Combine chickpeas, carrots, preserved lemon peel, mint and 1 teaspoon lemon zest. Set aside
4. Heat olive oil in skillet over medium heat. Add garlic and cook 1 minute. Add Swiss Chard and lemon zest and salt, turning to combine. Cook another 5 minutes or until just wilted
5. Place Swiss Chard on a plate and top with chickpea, carrot mixture and drizzle with tahini sauce. Serve warm or cold. It's great the next day!