Bring Morocco to you with this simple no-cook meal that’s loaded with heart-healthy ingredients, and will definitely have you itching for a trip abroad!
Carrots help stimulate digestive enzymes to support your body’s ability to break down cholesterol, and just 1/2 cup of chickpeas provides you with 60 mg of calcium. Parsley is extremely high in vitamins K, C, and A, and you’ll get twice as much iron from a serving of parsley as from a serving of spinach. Parsley also contains folate which protects your heart, making this salad your heart’s best friend. I could go on and on about the health benefits of this salad, but honestly, the flavor is the real superstar here! It’s crunchy and bursting with exotic spices like cumin and herbs like mint. Each bite is a flavor explosion.
Moroccan Carrot Salad
Serving size: Serves 4
Prep time: 15 minutes
Total time: 20 minutes
Enjoy on Phase 1 and 3
3 large carrots, grated
1 bunch green onions, sliced thin
1 cup packed parsley leaves, chopped
1/2 cup packed mint leaves, chopped
1 lemon, zest, and juice
1 heaping tablespoon cumin
1/2 teaspoon sea salt
1 can chickpeas
Grate the carrots, then add the onions and chopped herbs to the carrots. Zest the lemon, then juice. Add the cumin, salt, and chickpeas.
Serves 4 as a Phase 1 meal; add a fruit and grain if required, to complete the meal.
For phase 3, you can add 2 tablespoons of olive oil and sprinkle with pumpkin seeds or sunflower seeds.