Moroccan Carrot Salad Recipe

Makes 8 - ½ cup servings

1 pound carrots, peeled and grated
1 15-ounce can chickpeas, drained and rinsed (also called garbanzo beans)
¼ cup raisins
½ lemon
1 teaspoon cumin
1 tablespoon olive oil
salt to taste

Mix carrots, chickpeas, and raisins in large bowl. Squeeze lemon over salad or juice it and then add juice to salad. Add cumin and olive oil and salt to taste. Keeps in the refrigerator (getting better) for one week.

102 calories, 2.8 g fat, 17.7 g carbohydrates, 7.0 g sugar, 3.6 g protein, 3.0 g fiber, 100 mg sodium, 3 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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