(Almost) Raw Moroccan Mango Chickpea Salad
Florida Coastal Cooking
Inspired by Taste Space
Serves about 8 1/2-cup servings
Vegan, Gluten Free
3 garlic cloves
1 knob fresh ginger (about 1 1/2 inches long)
1 cup baby carrots
1/2 large red onion, quartered
Juice 1 lime
1 tsp garam masala (or ras el hanout)**
1 Tbsp agave
1/4 tsp of salt
1 bunch of cilantro, chopped
1 ripe mango, seeded and chopped (1.5 cups)
1 cup cooked chickpeas (this is the not-raw part so omit if you are eating raw)
1. Mince the garlic and ginger in a food processor until very finely diced; add the baby carrots and onion and pulse until finely diced.
2. Mix the lime, garam masala, agave and salt in a small bowl and add to carrot mixture. Pulse to disperse through; add cilantro, pulse once or twice until combined.
3. Pour mixture into a bowl, stir in mango and chickpeas.