Carrot Chickpea Moroccan Salad

Full of fiber to support digestion, hormones, and healthy detoxification pathways, this salad is quick to throw together and quite flavorful.

When I’m planning in advance, I make a batch of chickpeas from dried using my Instant Pot, and freeze whatever I don’t use up; otherwise, I conveniently pop open a can when I’m cooking last minute.

The olive oil supports brain and heart health. Parsley aids in detoxification. Lemon and mint help with digestion.

Ingredients

• 1 can chickpeas, rinsed

• 2 large carrots, graded

• 1/4 cup olives, sliced

• 1/4 cup raisins

• 2 TBS olive oil

• 1/2 lemon, juiced

• 1/4 tsp sea salt

• 1/4 tsp cumin

• Dash of cinnamon and black pepper

• Small handful of parsley, finely chopped

• A few mint leaves, finely chopped

Instructions

Combine the olive oil, lemon juice, salt, pepper, cumin, and cinnamon in a small bowl and whisk with a fork to mix.

Add the carrots, chickpeas, feta, olives, and raisins to a medium-sized bowl and stir to mix. Drizzle the dressing on top of the mixture and stir thoroughly to evenly coat.

Eat right out of the bowl, or store in an air-tight container in the fridge for up to 5 days.