Wednesday, July 24, 2013

Moroccan Carrot & Chickpea Salad w/ Dates

This is a beautiful salad. Period.

I used my fresh, spicy bold carrots from my garden, along w/ mint and dates and a can of chickpeas.

Garnished with roses.
I'm a happy girl.

Here's the rose petal story.

I am always afraid to eat them.

But after much research, rose petals are all edible, except the ones you get from a florist (that have been treated w/ chemicals).

I have 6 different rose bushes/shrubs in my garden and I never think to use the beautiful petals to garnish salads and cakes.
Well, I will now.

In Middle Eastern countries and India, roses are used a lot in beauty products, desserts, milk, etc.

Truth be told, this particular shrub rose was very fragrant, but I could not taste anything much, and aside from beauty, I don't think it added to the taste of this spectacular salad.

But you be the judge. Use them or not. It's up to you.

I made a big batch of this and took it to the beach last weekend.
It is great at room temperature and it will last a few days in the fridge and still taste great (it was even better 2 days later).

Moroccan Carrot & Chickpea Salad: (adapted from 101 Cookbooks) served 4 as a side

1 tablespoon cumin seeds
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper

5 large fresh carrots, sliced paper thin on a mandolin
1 15oz. can of chickpeas (garbanzo beans), drained and rinsed
8 large Medjool dates cut into chickpea-sized pieces
1/3 cup of fresh mint leaves, torn
1/3 cup of toasted sliced almonds
handful of fresh rose petals for garnish (optional, but makes it pretty)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle (you could probably use a tsp of ground cumin instead).

Mix the dressing ingredients and set aside.

Slice the carrots into a bowl with a mandolin, and add in the rinsed chickpeas.

Add the almonds, dates and mint leaves.

Pour dressing over the salad, and season with sea salt & pepper.

Garnish with rose petals and serve.


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Tracy S said...

I love the rose petal garnish! So pretty. I keep seeing pretty ice cubes made with rose petals on Pinterest- maybe that's your next petal project, fancy ice for drinks.

Anonymous said...

If you're going to San Francisco
Be sure to wear some flowers in you hair.
And in your granola, too, if you're visiting Heidi - gal puts that sh!t on EVERYTHING!

Joanne said...

Ooo good to know about the rose petals! I love rose-infused sweet treats so I bet I'd love little pieces of them in savory bites too.

DebbieW said...

I will use rose petals too. You've empowered me!

Anneli (Delicieux_fr) said...

Stunning salad. I never knew that about rose petals so thanks for sharing! I will certainly be experimenting with them soon!