This recipe was inspired by an instagram post of something Shauna Niequist made. I wasn’t even sure that I would like it, but having LOVED all of Shauna’s recipes I gave it a try and was pleasantly surprised by this unexpected combination of flavors and textures. I’m not sure if the feta and sunflower seeds classify as Moroccan, but they work with the dish and add a nice flavor and texture- feel free to leave them out if you want to be more on the authentic side.
To make this #dinnerdoneby9am you can fully assemble the salad in the morning, refrigerate all day, then remove from the fridge when ready to serve.
-1/4 c olive oil
-juice and zest of 1 lemon
-1 Tbsp honey
-3/4 tsp salt
-1/4 tsp cayenne
-1 tsp cumin
-1/2 tsp coriander
– lb carrots, shredded
-1 can chickpeas, drained
-1/2 c feta
-12 dried apricots, chopped
-1/4 c sunflower seeds
-1 bunch mint, chopped
In a medium bowl, whisk together olive oil through coriander. Toss with remaining ingredients and serve.
