I made this salad for the first time about 2 years ago and every time I see carrot tops, I think of it. Not many people use carrot tops except for the occasional carrot-top pesto. While I think it’s delicious and a great utilization of these vibrant green leaves, I prefer this moroccan carrot salad dressed up with chickpeas, chopped dates, and toasted hazelnuts. This is another one of those recipes where the quality of the ingredients are so important to achieve the most delicious outcome possible. I bought local, organic carrots (just one bunch!) to make this beautiful salad. I also washed the carrot tops thoroughly, as they can be a little dirty fresh from the farmers market. Enjoy on it’s own or with salmon or chicken for an easy meal!
Recipe for Moroccan Carrot Salad
- 1 bunch local, organic carrots (with the tops!)
- 1 can chickpeas, drained and rinsed
- 5 large dates, pitted and roughly chopped
- 1/3 cup toasted, chopped hazelnuts
- 1 tbs ground cumin
- 1/3 cup olive oil
- 2 tbs fresh lemon juice
- 1/2 tsp sea salt
- dash of cayenne pepper
- freshly ground pepper to taste
- Roughly chop the carrot tops and wash & dry thoroughly. I washed them twice in fresh water (and dumped the water on my plants!).
- Wash and scrub the carrots and set them out to dry. Chop off the bottom and the top. Cut each carrot in half, then slice each half in half, lengthwise.
- To make the dressing, combine cumin, olive oil, lemon juice, salt, and cayenne in a small jar and shake vigorously to emulsify.
- For salad assembly, choose your favorite serving platter and spread out the carrot tops, reserving just about 2 tablespoons to sprinkle on top.
- Next, layer the carrots on the tops. Then sprinkle with chickpeas, hazelnuts, and dates, preferably in that order.
- Pour dressing over salad and garnish with freshly ground pepper and the reserved carrot tops. Enjoy!