Servings: 8
Start to finish: 15 minutes
Salad:
3 cups shredded carrots
1 1/4 cup cooked chickpeas (garbanzo beans), rinsed and drained if canned, about 1 can
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh cilantro leaves, chopped
3 tablespoons chopped fresh mint
2 green onions, chopped
2 tablespoons chopped almonds
Dressing:
1 teaspoon Dijon mustard
2 tablespoons lemon juice or lime juice
1 tablespoon water
1 teaspoon lemon or lime zest
1 teaspoon powdered harissa (or 1 tablespoon harissa paste), or to taste (If you can’t find it, substitute a mixture of smoked or sweet paprika, cayenne, cumin, coriander and granulated garlic.)
1/4 teaspoon kosher salt
2 tablespoons olive oil
Place all the salad ingredients in a salad bowl. In a small bowl, whisk together the mustard, lemon or lime juice and zest, water, harissa and salt until well-blended. Slowly whisk in the olive oil until blended. Pour the dressing over the salad and toss to coat. Serve.
Nutrition information per serving: 97 calories; 45 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 170 mg sodium; 11 g carbohydrate; 3 g fiber; 3 g sugar; 3 g protein.
Melissa d’Arabian, Associated Press
