This Carrot and Chickpea Salad with Dates and Feta is the perfect accompaniment to dinner. It’s jam packed with flavour thanks to combination of toasted cumin, tangy lemon juice, sweet dates, salty feta and the freshness of cilantro.
This salad keeps really well in the fridge and makes a healthy balanced lunch including protein.
We’ve served this for company many times and everyone keeps asking for the recipe – which is what has prompted this blog post (well, that and a recent facebook post by a friend featuring photo of her toddler mixing up a batch of my eggless oatmeal muffins after a long (too long!) hiatus – it’s been a busy year!
The recipe I share here is adapted (i.e. simplified) from this one over at POPSUGAR.
JUICE OF 1 LEMON
3 TBSP OIL – I use Canola, but original recipe uses Olive
1 TSP TOASTED GROUND CUMIN - the fresher the better, no guarantees on flavour if you use store-bought ground cumin
1/2 TSP TUMERIC
1/2 TSP SALT
1/4 TSP CRACKED BLACK PEPPER
2 CUPS CARROTS – grated
1 CAN CHICKPEAS – rinsed and drained
1/2 CUP FETA – crumbled
8 DATES – finely chopped
1/2 CUP CILANTRO – finely chopped
1/4 CUP GREEN ONIONS – finely chopped
Add lemon juice, oil and spices to a large bowl and whisk until emulsified.
Add remaining ingredients and toss well.
Prep Time: 10 min
Cooking Time: 2 min