(Almost) Raw Moroccan Mango Chickpea Salad

(Almost) Raw Moroccan Mango Chickpea Salad
Florida Coastal Cooking

Inspired by Taste Space

Serves about 8 1/2-cup servings

Vegan, Gluten Free

 


Ingredients

 

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)

 

Directions

 

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. 


**Garam masala is an Indian spice mixture you can get in specialy grocery stores or on line at Frontier or Penzey's.

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