Egyptian carrot & fresh herb salad


The chickpea flour cookbookThe secret to this fresh and flavorful salad is twofold: first is the addition of dukkah to the dressing, which adds spice, depth of flavor, and a bit of creaminess (thanks to the chickpea flour). The second is using the freshest carrots sweet and free of any bitterness that you can find.

  • Yield: 6 Servings


  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Sunflower-Chickpea Dukkah
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, mashed
  • ¼ teaspoon ground cinnamon
  • Fine sea salt
  • Cayenne pepper
  • 5 cups shredded carrots
  • ¼ cup packed fresh cilantro leaves, chopped
  • ¼ cup packed fresh mint leaves, chopped
  • 0.33 cup dried currants or raisins
How to Make It
  1. In a small bowl, whisk together the olive oil, 1 tablespoon of the dukkah, the lemon juice, garlic, and cinnamon. Season to taste with salt and cayenne.
  2. In a large bowl, combine the carrots, cilantro, mint, and currants. Add the dressing and toss gently to coat.
  3. Cover the salad and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Sprinkle with the remaining 2 tablespoons dukkah just before serving.

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