Two chickpea recipes in a row? Well, I have a lot of catching up to do! It’s like when something you love is suddenly taken away from you. . and then you get it back. . and you go a little crazy because you missed it so much.
So yeah, I’ve been eating a lot of chickpeas lately.
And this salad, you guys.
This salad comes from this lovely, beautiful cookbook, The Connecticut Farm Table Cookbook.
Some of you might remember me sharing a similar cookbook a couple years ago, The Vermont Farm Table Cookbook. The author, Tracey Medeiros, partnered with chefs, families, farmers and more to put together The Connecticut Farm Table Cookbook. It’s packed with 150 recipes from the area’s top chefs and local farmers. “It’s a window into the world of Connecticut’s farm-to-table movement, brought to life through vivid farmer and chef profiles, local lore, and stunning photographs.
Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of tony Greenwich, to the rolling hills of Litchfield, to the backcountry roads and quaint pastoral hamlets tucked away in the state’s Quiet Corner.”
I love that this book is dedicated to Connecticut farmers, fishermen, cheese makers, bee keepers, foragers and food producers. These are the people who take great pains and pride in bringing the people of Connecticut fresh, wholesome and local foods. Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe.
But it’s the people that make this book special. Getting a glimpse into their lives and seeing what they do. We need a Wisconsin Farm Table Cookbook!!!
From Breakfast to Soups and Salads to Sandwiches, Flatbread, Savory Pies and Crostini (this chapter is amazing!), to Poultry, Fish and Seafood, Meat, Drinks and, of course, Desserts, this cookbook literally has it all.
These recipes immediately jumped out at me: Curried Brussels Sprouts with Bacon and Honey (page 83), Macaroni and Cheese with Braised Pork Belly (page 155), Macerated Summer Fruit Tart with a coconut oil pie crust (page 290) and the MarWin Farm’s Duck with Corn Bread Stuffing and Strawberry Sauce (pictured below, pages 178- 179).
I was immediately drawn to the Moroccan Chickpea and Carrot Salad (page 46) from the White Gate Farm. White Gate Farm has an on-site farm stand where they sell home-grown organic produce, roasting chickens, eggs and turkeys, as well as salads, pizza, preserves and pastries. If I am ever in East Lyme, I’m going there!
Because it’s summer and I’m in my eat-all-the-salads phase, I made my own version of this salad and didn’t cook anything. In the original recipe, the carrots are cooked until crisp-tender and the dressing is heated as well, on the stove.
I also added thinly sliced cucumbers and red onions. This salad pairs well with grilled meats and fish so it’s perfect for summer!!
I hope you give this delicious salad a try!!! and enter to win the Connecticut Farm Table Cookbook down below.
Moroccan Chickpea and Carrot Salad
Ingredients
For the spice mixture:
- 1 tablespoon ground cumin
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 teaspoons sea salt
For the salad:
- 2 pounds carrots peeled and sliced thin using a mandoline slicer (about 4 cups)
- 3 cans chickpeas drained and rinsed
- 3 cucumbers unpeeled and sliced thin using a mandoline slicer and cut in half
- 1 to 2 red onions peeled and sliced thin
For the dressing:
- 1/4 cup extra virgin olive oil + more if needed
- 1 tablespoon minced garlic
- 3 tablespoons white or red wine vinegar
- juice of 1 lemon
- drizzle of honey optional
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
Instructions
- For the spice mixture: Using a small bowl, combine the spice mixture ingredients and set aside.
- For the salad: Using a large mixing bowl, mix together the carrots, chickpeas, cucumbers and red onions.
- For the dressing: whisk together the olive oil, garlic, red wine vinegar, lemon juice and a drizzle of honey. Taste and adjust any ingredients as needed.
- To make the salad: Sprinkle on the spice mixture over the carrots, cucumbers and red onions. Drizzle on the dressing and add in the cilantro and parsley. Mix well to combine. Season with salt and pepper to taste. If you can, cover and refrigerate and allow to marinate for at least an hour or 2 before serving.
Recipe adapted from The Connecticut Farm Table Cookbook, page 46.
The Giveaway!!
Giveaway open to residents within the United States only. This giveaway will run for one week and ends on Wednesday, July 29th.
To enter the giveaway: simply leave a comment down below and let me know why this cookbook interests you!
Good luck! One lucky reader will win!
Disclosure: This is not a sponsored post. I believe in and support farms and the farm to table movement and wanted to review this cookbook and offer this giveaway to my readers. All opinions expressed here are my own.
I have to admit I used to hate chickpeas! But every time I cook with them I love the dish. This looks so yummy and I’m sure my family will be trying it soon!
Bring on the chickpeas, Alice! I love anything and everything with chickpeas, so this salad sounds fantastic! The spices sound like the perfect touch of flavor! What a fresh summer dish.
i love anything with chickpeas too and this sounds certainly wonderful. this books sounds like a good one to have and be inspired with 🙂
You can never have too many chickpea recipes, Alice! I love Moroccan flavours. Anything with paprika is good with me!
That looks like a really good book. I want it now. I’m sure Kenny will be thrilled when I buy yet another book on Amazon Prime that a blog friend recommended! 🙂
You chickpea it up, girl. After 30 days of strict rule-keeping with your food, you can stand on your head and eat chickpeas all day if you want. The salad looks great!
You could post chickpeas three days in a row and I wouldn’t care. Love them. And love this salad!
I love chickpeas and love finding new recipes that use them! This book looks awesome. I want to get it just for the Macaroni and Cheese with Braised Pork Belly .
What a wonderful book! I love how the focus is being brought to local producers. And the recipes sound fantastic! This salad is gorgeous, so light but hearty. Perfect summer lunch!
I have been totally digging chickpeas lately, and needing more recipes to get my chickpea-eating on! I love the flavors in this salad, and the book sounds awesome! Pinned!
Haha, I definitely don’t blame you for doing 2 chickpea recipes, they’re such a versatile ingredient anyway! This salad sounds awesome, and that cookbook does, too!!
As a New England girl, this book makes me happy inside. New England farmers are a hardworking and amazing group of people. My sister, who works at a non-profit that gleans food from farms to feed to the less fortunate, would be ALL over this too! I don’t know, I think I may just have to get it for her birthday next month 🙂
This book sounds great. I love the focus on buying local produce from local farmers.
I am loving this book! The recipes sounds so wonderful. And it’s great how it focuses on farm to table produce. This salad sounds like the perfect lunch for summer. The flavors are lovely!
This cookbook interests me because I am always trying to come up with quick and healthy eating recipes for my family and myself. 🙂
This book sounds awesome (and I’m going to have to check out the VT one too). Love the concept. It’s so fun getting to know the people who are growing our food! And since my family own a farm in New England, this is near and dear to my heart.
I can never get enough chickpeas, and this salad sounds delicious — so much flavor! That cookbook looks like something I need to have!
I love books that focus on communities and whole eating!! WHat a beautiful cookbook and this salad?? Amazing!!
What a lovely recipe and wonderful cookbook! I love farm-to-table cookbooks that tell a personal story about a community! 🙂
I am LOVING your chickpea posts. Don’t stop, Alice #Can’tGetEnough! Seriously, chickpeas are so delicious! My mother and husband hate them, which I love because then I can have ALL the chickers To.My.Self!!! This salad looks incredible- the flavors and the colors have got my tummy doing all sorts of rumbling! I am going to the grocery store in a minute, because I NEED to have this for lunch! I’m thinking i’m going to add a bit of chicken because I have some left over in the fridge (<–it's like the ONLY thing I have in my fridge right now). Oh, and that cook book? Awesome! I adore cookbooks that focus on local farms, food, and really tell a story about the community. Plus the recipes you mentioned sound stellar! Cheers, and thanks for picking out my lunch for me! <3
Hey, I could do chickpeas most days. No shame there! The flavors in this salad look wonderful! Those chickpea burgers look awesome too. Keep it up! Chickpea power!!!
I love simple salads like this. Perfect for lunch!
Farm to table is how we should eat, and this fresh salad is wonderful. I love the spices and flavors of the Middle East so if this cookbook has such a great variety, I would like very much to have a copy. Thank you.
You can never have too many chickpeas!! I literally eat so many of them, they’re so versatile and I love adding them into all sorts of dishes and of course making hummus with them! They’re 100% my favourite legume. This salad looks delicious, and I love the sound of the Moroccan flavours, I’ve never tried them in a salad before. I’ll definitely have to try this out 🙂 thank you for sharing Alice!
After a morning of recipe testing, I’m starving and wishing this healthy salad would magically appear for lunch ;).
I LOVE to entertain… this book looks like it have the perfect recipes!
What a beautiful cookbook, Alice! I love how it focuses on local producers. Bring on all the chickpeas, I can never get enough of them! 🙂 I love this gorgeous salad you, it looks so fresh and the flavors sound amazing!
I love cookbooks, but especially cookbooks using fresh ingredients straight from the farm or grower.
yes, bring on more chickpeas! I can never have enough of them! Salad looks so fresh and delicious!
I can’t deal with how fresh this salad looks! My brother actually started living in Wisconsin, recently, and when we visited we had amazing food! We went to this farm to table restaurant and it’s in my top 5 restaurants now. There is so much delicious and local fresh food there!! So I agree with you on getting a book about it 😛
Love chickpeas and this salad is great! Love it! Can’t wait for more chickpea recipes! This book sounds awesome!
This salad looks fabulous and I love all the ground spices in it! 🙂
Love all the spices in this Moroccan salad – I have definitely benefited from all the farm fresh produce, meats, cheese, and other local products here in CT. There is so much more available than when I first moved here.
I love to read cookbooks like novels and having all the chef’s stories in here should be a good read
Love this, Alice! I’m all about salad and this chickpea salad looks yum! Thanks for sharing the giveaway, too. Love everything about farm to fork.
I need new ideas to eat more veggies!
I did not know the book, I like also that is dedicated to farmers, in that case from Connecticut.
Local produce are the future for our healthy living, balanced diet and food knowledge.
Thanks for sharing!
Moroccan chickpeas ROCK!
I’d love the book as I’m always looking for new local recipes and I’m moving back east so this would be perfect!
This salad looks delicious! I have always had an interest in cookbooks. I love to try new dishes and tastes from other locations too. This cookbook would be the centerpiece of my collection!
This cookbook looks fascinating! I totally want it and am going to probably have to get it in my hot little hands. I love the whole farm to table concept and support it as much as I can. That salad looks fantastic and you really deserve it if you had to do without chickpeas for so long! YOU should write the Wiconsin Farm to Table Cookbook! 🙂
I can never get enough chickpea recipes!! Putting them in salad is one of my favorite ways to eat them. That, and roasting them in the oven. But it is way to hot for that now!
I didn’t even know that this book was out until you told me, Alice. Connecticut is my home state and we sure are proud of our agriculture. I actually went to a vocational high school and had the opportunity to do beekeeping and harvest maple syrup. It’s taxing, but rewarding. East Lyme is a beautiful town as are the surrounding towns on the shoreline. 🙂
This book interests me because I need to make more recipes with local fresh ingredients and having recipes from this book would be an excellent way to start.
The book captures my attention cause not only does it have recipes with local ingredients it allows us to capture a portion of their lives which I find rather interesting than just another cookbook with just the recipes.
This is my kind of salad! Looks phenomenal!
All fresh and natural ingredients is what we love!
Also another good recipe for chick peas.
This book interests me because the recipes look so good! Especially the one you have printed. Chickpeas are awesome and this cookbook looks awesome!
fresh, natural and simply prepared food – yum!
Amazing salad!!!! The spices and the dressing make this dish truly outstanding!!!