Tunisian Carrots And Chickpea Salad
Recipe: #43037
June 27, 2024
Categories: Salads, Bean Salad, Vegetable Salad, Side Dishes, Beans, Chickpeas/Garbanzo, Raisin, Carrot, Middle Eastern Vegan, Vegan Dinner, more
""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196.6 g)
- Calories 207.9
- Total Fat - 6.6 g
- Saturated Fat - 1 g
- Cholesterol - 23.1 mg
- Sodium - 807.7 mg
- Total Carbohydrate - 28.4 g
- Dietary Fiber - 2.9 g
- Sugars - 6.1 g
- Protein - 12.4 g
- Calcium - 60.4 mg
- Iron - 1.8 mg
- Vitamin C - 32.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in a large frying pan set over medium heat.
Step 2
Add onions and cook, stirring often, until softened and golden, about 10 minutes.
Step 3
Add raisins, carrots (undrained), red pepper flakes, lemon pepper, caraway seeds, paprika, cumin and salt.
Step 4
Increase heat to medium-high and bring to a boil. boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
Step 5
Stir in chickpeas.
Step 6
Sprinkle with cayenne, if you wish.
Step 7
Stir until chickpeas are heated through, about 2 minutes.
Step 8
Season to taste.
Step 9
Serve warm or at room temperature.
Step 10
Add lemon juice over top just before serving.
Step 11
Garnish with cilantro and lemon wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
