I spend most of my free time perusing cookbooks and browsing the internet, looking for interesting recipes and learning all I can so I can teach my students delicious and easy recipes.
I teach a lot of international classes and one of my favourites is the Moroccan class. Unfortunately, I have yet to make it to Morocco (I came so close the last time I was in Spain, but sadly, I could not cross over), but I love their food! The spices, the colours, the flavour combinations, the mint tea! In Morocco, they start the meal with a lot of different salads, I think they are the kings of Meze in salad form. This is one salad I have on rotation at my house - it is a bit spicy from the harissa, tangy from the lemon juice, a bit sweet from the cinnamon and raisins and it has a satisfying crunch from the almonds. The chickpeas, carrots and arugula go so well together and the herbs and the dressing just take it over the top. I like to make a batch on Sunday and eat it throughout the week - the arugula does wilt a bit, so if that’s not to your liking, just add it before you’re going to eat it.
I hope you give this salad a try - it will transport you to sunny Morocco!
Spicy Chickpea and Carrot Salad
1/4 cup extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
1/2 tsp paprika
1 tsp harissa paste, or chili flakes or minced Jalapeño to taste
1/8 tsp ground cinnamon
Salt and pepper to taste
1 can (400mL) chickpeas, drained and rinsed
1 1/2 cups (about 1 medium carrot), grated
1 1/2 cups baby kale or baby arugula
1/4 cup golden raisins, soaked in warm water for 10 minutes
1/4 cup feta cheese, crumbled
1/4 cup chopped toasted walnuts, almonds or pistachios
2 Tbsp torn mint
2 Tbsp chopped parsley
In small jar, place olive oil, lemon juice, add paprika, chili flakes and cinnamon.
Shake to combine and season with salt and pepper to taste. Reserve.
In medium bowl, combine chickpeas, carrots, greens, raisins, feta cheese, nuts, mint and parsley.
Drizzle dressing onto salad and toss gently to combine.
Serves 6.