Food Lion Kitchen: Moroccan Salad

Fresh Moroccan Salad
For the Dressing
• 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
• 1/4 cup freshly squeezed orange juice, from one large orange
• 3/4 teaspoon salt
• 1-1/2 tablespoons Food Lion honey
• 1 teaspoon Food Lion ground cumin
• 1/2 teaspoon Food Lion ground ginger
• 1/2 teaspoon Food Lion ground cinnamon
• 1/4 teaspoon Food Lion ground coriander
• 1/4 teaspoon Food Lion ground allspice
• 1/4 teaspoon Food Lion cayenne pepper
• 1/4 cup Food Lion extra virgin olive oil
For the Salad
• 1 pound carrots, peeled and coarsely grated
• 1/2 cup Food Lion almonds, toasted
• 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
• ½ cup chopped green onion
• 1 small clove garlic, crushed, pressed or minced
• 1 (15-ounce) can Food Lion chickpeas, rinsed and drained
Make dressings: Whisk lemon zest, lemon juice, orange juice and salt together. Once salt is dissolved, whisk in honey, until well incorporated, then add in all spices. Last, whisk oil in, in a steady stream. Set dressing aside.

Make salad: Toss together shredded carrots, almonds, herbs, green onion and chickpeas. Drizzle dressing over and toss. Cover and refrigerate at least 30 minutes but up to 24 hours before serving.

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