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.
