This tossed salad is a wonderful combination of fresh ingredients that intertwines various flavors and textures. The crispness of the grated carrot, the creaminess of the chickpeas, the sweetness of the bell peppers, and the chewiness of the raisins form a harmonious blend that is both satisfying and nourishing.
It takes only 20 minutes to prepare, making it a quick and easy meal to make for lunch or as a side dish.
Meal Pattern Contribution: 1 cup provides 1/4 cup total vegetable (1/8 cup additional vegetable, 1/8 cup red/orange vegetable), 1.50 oz eq meal/meat alternate.
A fresh and healthy salad to nourish and energize you and your family.
This Moroccan Chickpea Salad Recipe was scaled to 8 servings by the Child Lane Nutrition Program, a CACFP-hosted program that serves 500+ Family Child Care Home Providers in Los Angeles County and Orange County.
Moroccan Chickpea Salad Recipe
Servings: 8 (1 cup per serving)
Prep time: 10 mins.
Total time: 15-20 mins.
Printable PDF:
Ingredients
Garbanzos | 2- (15 oz cans)
Carrots, shredded | 1 cup
Bell Pepper | 1 cup
Green Onions | ¼ cup
Cilantro | ¼ cup
Raisins | 1/3 cup
Vinaigrette:
Lemon Juice | 1/3 cup
Mustard | 1 Tbsp
Honey | 1 Tbsp
Olive Oil | 1 Tbsp
Cumin | ½ tsp
Cinnamon | ½ tsp
Paprika | ½ tsp
Salt & Pepper | To taste
Directions
Drain and rinse cans of garbanzos. Placed garbanzos in a large bowl and set aside.
Rinse and peel carrots and shred. Rinse and diced bell peppers. Rinse and sliced green onions thinly.
Add all cut vegetables and raisins to the bowl of garbanzos
For the vinaigrette: combine all ingredients and add to the bowl of garbanzo and vegetables. Season with salt & pepper for taste. Note: Combination meal - 1 cup per serving. Age group 1-5 years old. Children under 1 years old do not serve honey. Remove sweetener.
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