Moroccan Carrot Noodle Salad with Golden Raisins, Goat Cheese and Harissa
This vegetarian favorite, Moroccan Carrot Noodle Salad, is served with golden raisins, goat cheese, and harissa. It's spicy, filling, packed with flavor, and so simple to prep!
Servings: 4 servings
Cost: $15
Equipment
- 1 vegetable peeler
- box grater or Mandolin or spiralizer
- 1 chef knife
Ingredients
- 3 to 4 large peeled carrots shaved, thinly sliced or spiralzied
- 1 15-ounce can of garbanzo beans, washed and drained
- Handful of flat-leaf parsley minced
- 5-6 mint leaves minced
- Juice from 2 lemons
- 1 tablespoon harissa or to taste
- 1 garlic clove finely minced
- Salt
- Small handful of sliced almonds
- Small handful of golden raisins
- 2 ounces goat cheese crumbled
Instructions
- Cut the carrots any way you like: using a box grater, a mandolin or a spiralizer. I used the spiralizer and it worked out great, but it's definitely not a must.
- I was a little psychotic and shucked the garbanzo beans and discarded the skins. I personally like garbanzo beans this way but feel free to skip this step completely. If you want to be psycho, proceed with shucking every single bean. It'll take you about 5 to 7 minutes.
- In a large bowl, add the carrots, garbanzo beans, flat-leaf parsley, mint leaves, juice from 2 lemons, harissa, garlic clove and a few pinches of salt; toss the entire salad together and allow to sit to marinate for 15 minutes. During this time the carrots will soften slightly. Give it a taste and adjust the salt to taste. I added an extra teaspoon of salt.
- Right before serving, mix in the almonds and golden raisins. Garnish the salad with extra sliced almonds on top and a dots of goat cheese.
Nutrition
Serving: 4g | Calories: 62kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 135mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7868IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
