Moroccan Carrot Noodle Salad with Chickpeas and Walnuts

By Rachel Cooks
Total Time
15 Mins
Serves
8
Serving Size
3/4 cup
Course
Side

DESCRIPTION

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
176 cal
Total Fat
20 g
Saturated Fat
3 g
Polyunsaturated Fat
7 g
Monounsaturated Fat
8 g
Cholesterol
8 mg
Sodium
330 mg
Carbohydrates
28 g
Dietary Fiber
4 g
Total Sugars
15 g
Added Sugars
0 g
Protein
6 g
Vitamin D
0 mcg
Calcium
94 mg
Iron
1 mg
Potassium
326 mg

Ingredients

  • 2 large carrots, spiralized (about 4 cups carrot noodles)
  • 1 can (16 ounces) chickpeas, drained and rinsed
  • 1 cup raisins
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup feta cheese
  • 3/4 cup chopped California walnuts

Preparation

  1. In a large bowl, combine carrot noodles, chickpeas, and raisins. Set aside.
  2. In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, cardamom, cinnamon, salt, and pepper. Pour over carrot noodle mixture and toss until everything is coated with dressing and spices.
  3. Top with feta cheese and California walnuts and serve.