Moroccan Inspired Carrot And Chickpea Salad With Pork Chops Recipes
MOROCCAN CARROT & CHICKPEA SALAD
With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.
Provided by Jennifer Segal
Categories Salads
Yield 6 (as a side dish)
Number Of Ingredients 18
Steps:
- In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
- To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
- Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.
Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg
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- Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
- Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
- Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
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