MOROCCAN CARROT CHICKPEA SALAD FOR THE SUP KITCHEN ENJOY DAN:

MOROCCAN CARROT CHICKPEA SALAD FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20-30

INGREDIENTS:

2 tablespoon lemon juice

2 teaspoon EACH coriander powder, cinnamon, and paprika

1/2-teaspoon cayenne powder

3 teaspoon salt

1 cup oil

20 dated, chopped

17 carrots, peeled, coarsely grated

1 (15 Oz) cans chickpea, rinsed

1 cup slivered almonds, toasted

1/3-cup parsley.

DIRECTIONS:

1. In a large salad bowl, combine lemon juice and next 5 ingredients.
2. Whisk in the oil.
3. Stir In the carrots, chickpeas, dates, slivered almond, and parsley.
4. Toss to coat.

ENJOY DAN: PLANT SEEDS & SING SONGS!!