4 cups grated carrots
1 1/2 cups garbanzo beans, rinsed and drained (optional)
7 Medjool dates pitted and chopped or ¼ cup of raisins or dried cranberries
4 green onions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro (you can also add parsley, mint if available)
2 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped (optional)
1/2 cup crumbled feta or goat cheese (optional)
In a large bowl combine the carrots, garbanzo beans, chopped dates, green onions, cilantro.
In another bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, red pepper flakes, salt, and pepper.
Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the feta or goat cheese and toss lightly.
Sprinkle with chopped nuts.
Serve immediately or cover and chill in the refrigerator for up to 3 days.
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