Moroccan carrot and chickpea salad with dried plums and toasted cumin vinaigrette

Packaged shredded carrots streamline the assembly of this salad. It is a colorful and healthy side dish to a grilled main course, especially if you also serve some grilled zucchini or asparagus and skip a starch altogether. This salad is a favorite of mine when I am grilling lamb, and it would complement any of the grilled lamb recipes in by cookbook, Grill Every Day.


Serves 6



1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon cumin seeds toasted and ground
3/4 teaspoon kosher or sea salt
1/8 teaspoon cayenne pepper
Freshly ground pepper
1 package (10 ounces) shredded carrots
1 can (15 ounces) garbanzo beans (chickpeas) drained and rinsed
2/3 cup dried plums chopped into chickpea-sized pieces
1/2 cup fresh mint coarsely chopped


To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, honey, cumin, salt, cayenne pepper, and pepper to taste.

In a bowl, combine the carrots, garbanzo beans, dried plums, and mint. Add the dressing and toss gently to coat all the ingredients evenly. Serve immediately, or cover and refrigerate until ready to serve or for up to 8 hours. Remove from the refrigerator 30 minutes before serving.