Marlene Hird’s Carrot Salad

This recipe comes from my good friend Marlene who claims to be challenged in the kitchen.  Once you make this salad you’ll know she is not only a great cook she is very humble.  She is also the person who taught me how to do a lake party in a box: arrive by boat with drinks and appies in a mini-cooler. No need to leave the dock!

INGREDIENTS

  • 4 c grated carrots (also nice julienned)
  • 1 ½ c cooked chickpeas, rinsed and drained (I probably use a 540 ml can because I really like chick peas)
  • 7 – 10 medjool dates, pitted and chopped (I like the sweetness of more dates)
  • 4 scallions, white and green parts, chopped
  • ½ c coarsely chopped fresh cilantro (at least)

Icing

SAUCE

toppings

  • ½ c shelled roasted pistachios, coarsely chopped (or pepitas/sunflower seed mix)
  • ½ - ¾ c crumbled feta cheese

dressing

  • 3 tablespoons olive oil
  • Zest and juice of 2 limes (or 3 if they aren’t very juicy)
  • ¾ tsp ground cumin
  • ¼ tsp freshly-grated nutmeg (or cinnamon if you don’t have)
  • ½ tsp turmeric (or curry powder)
  • ¼ tsp crushed red pepper flakes
  • ½ tsp sea salt
  • ½ tsp freshly-cracked black pepper

INSTRUCTIONS

  1. Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl.
  2. In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.
  3. Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.
  4. Serve or cover and chill in the refrigerator for up to 3 days.

TIPS & HINTS