Spicy Carrot Salad with Feta, Zucchini and Garbanzo Beans

Posted: May 27 2015

Midweek salads usually start with a desperate need to get some vegetables into the routine as quickly as possible. By Wednesday we've burned through weekend leftovers, barbecue odds and ends, and too much Monday caffeine. A quick spin through the vegetable drawer might reveal less than inspiring choices that are already relegated to dinner menus or require too much prep. So, what we're looking for is a quick, crunchy vegetable-centric dish that can be put together on the fly. Carrots always seems like a great place to start. And the young zucchini just beginning to show up at the farmers markets are firm and sweet, perfect for eating raw. While our favorite carrot rappe are traditionally dressed simply in olive oil, salt, sugar and maybe a little lemon juice or Dijon, this time we went in the direction of a spicy Moroccan chermoula.

Traditional chermoula is a blend of cilantro and parsley, cumin, garlic, lemon juice, olive oil and fresh chilis or chili paste. For this salad we incorporated a generous spoonful of Omnivore Sauce as a stand in for the heat and spice element, and folded coarsely chopped parsley into the salad rather than the dressing. The addition of garbanzo beans helps bulk out the protein element, and crumbled feta brings tang and cool, creamy texture to compliment the vegetable crunch and pungent sauce. If you can let the salad sit for 20 minutes or so, the marriage of vegetables, cheese and dressing will be that much happier.


4 carrots, peeled and coarsely grated

1 medium zucchini, grated

3 tbsp extra-virgin olive oil (such as Scout Olive Oil or Other Brother)

3 tbsp fresh lemon juice

1/4 cup chopped fresh parsley

1 clove garlic, minced

1/2 tsp salt

1 tbsp Omnivore Sauce

In a large bowl add the minced garlic and salt and let stand for 5 minutes to give the raw garlic a chance to mellow. The add the lemon juice, olive oil, and Omnivore Sauce and whisk to combine. Taste to check seasoning -- the dressing should be quite spicy and pungent. In the same bowl, add the grated carrots, grated zucchini, chopped parsley, and garbanzo beans an gently fold the ingredients together. Taste and adjust seasoning again, then fold in the crumbled feta. Serve immediate or let stand 20 minutes. 

Serves 4 as a side or 2 as a main.


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