One of the best things we can do for our health is to amp up our vegetable intake and replace simple carbohydrates with more complex ones. An easy way to accomplish this is to have a repertoire of simple yet tasty recipes that do just that. This Moroccan Carrot, Chickpea & Halloumi Salad is one of those recipes. It’s super simple, super delicious and super versatile.
Moroccan Carrot, Chickpea & Halloumi Salad
You can use garden-variety orange carrots in this or sexy it up with rainbow carrots like the ones above. Use raw carrots, as suggested in the recipe or, as the weather gets chillier, it’s nice to roast them up and serve this salad warm. And who doesn’t love toasted cheese in the fall? The halloumi in this makes it a winner. But if you prefer things dairy-free, feel free to use tofu rather than halloumi. I highly recommend garnishing the salad with flurry of fresh chopped cilantro or Italian parsley. Leftovers (if there are any) are fantastic for lunch!
I often turn this into a weekend “date-night dinner” by grilling a few lamb chops and serving them on the side over a bed of tender baby spinach. If I want to get really fancy, I crust them in Dukkah from The Spice Trader. Restaurant quality but a cinch to make.
Carrots are super nutritious
Orange carrots are one of the richest sources of beta-carotene, which is what gives veggies their autumn-like orange, red and yellow colours. Beta-carotene (which your body converts into vitamin A) is a potent antioxidant that may improve your cognitive health, vision and skin, as well as protect against heart disease and certain cancers. Beta-carotene is fat soluble, so serving carrots along with olive oil, nuts and seeds can help your body absorb it.
Don’t forget that carrots are a good source of vitamin C, which is necessary for a strong immune system. And we can all use a little help in this regard throughout fall and winter.
Carrots are super versatile
Consider adding carrots to your cuisine in some of these ways:
- grate or julienne them for salads and slaws
- carrots add colour and crunch to wraps or fresh spring rolls
- they are delectable dippers for hummus or guacamole
- cut them into “fries”, toss them in avocado oil, paprika, cumin, salt and cayenne and roast them
- they add earthy comfort and a hint of sweetness to stews and roasts
- carrots add texture and colour to soups (and make a wonderful puréed soup all on their own – I often add fresh ginger and orange juice)
- they make a yummy snack or something simple to munch along with a sandwich if I’m in a hurry and want to get some veggies in
- and then there is the heaven that is carrot cake made from scratch with lots of grated carrots and chopped nuts!
Need I say more? I hope you enjoy this Moroccan Carrot, Chickpea & Halloumi Salad. Sign up here for the recipe and feel free to share it with your family and friends!
Click here to join The Nutritional Reset community to receive this month’s recipe and the recipes to come!