Name: Moroccan Carrot Salad with Spiced Chickpeas
Yield: 8 servings, about ⅔ cup each
Ingredients: 1 (16-oz.) can chickpeas (garbanzo beans), drained, rinsed, patted dry; 2 Tbsp . + 1 tsp. olive oil (, divided use); ¼ tsp . ground cumin; 1 dash ground cinnamon; ¼ tsp . ground cayenne pepper (, divided use); Sea salt ((or Himalayan salt) and ground black pepper, divided use); 1 clove garlic (, finely chopped); ¼ cup tahini; ¼ cup fresh lemon juice; 1 tsp . raw honey; 1 cup + 2 Tbsp. finely chopped fresh parsley (, divided use); Water; 3 cups shredded carrots ((about 3 to 4 medium carrots)); ½ medium red onion (, finely chopped); ½ cup raisins

This Moroccan Carrot Salad with Spiced Chickpeas will leave you feeling full while you’re eating clean. We mixed together a hearty blend of cumin, cayenne, and cinnamon-spiced chickpeas with crunchy carrots, and raisins then topped it with a flavorful dressing made from lemon, honey, garlic, and a bit of tahini. At only 166 calories a serving, it’s hard to believe a salad so flavorful is good for you—but it is.

And if you’re doing the Ultimate Reset, the Moroccan Carrot Salad is one of the staples you can enjoy on the program.

Moroccan Carrot Salad with Spiced Chickpeas

This Moroccan Carrot Salad is just 161 calories but features hearty carrots, cinnamon-spiced chickpeas, and a delicious lemon-garlic tahini dressing.

Servings 8 servings, about ⅔ cup each

Ingredients

1 (16-oz.) can chickpeas (garbanzo beans), drained, rinsed, patted dry
2 Tbsp . + 1 tsp. olive oil , divided use
¼ tsp . ground cumin
1 dash ground cinnamon
¼ tsp . ground cayenne pepper , divided use
Sea salt (or Himalayan salt) and ground black pepper, divided use
1 clove garlic , finely chopped
¼ cup tahini
¼ cup fresh lemon juice
1 tsp . raw honey
1 cup + 2 Tbsp. finely chopped fresh parsley , divided use
Water
3 cups shredded carrots (about 3 to 4 medium carrots)
½ medium red onion , finely chopped
½ cup raisins

Instructions

Preheat oven to 425° F.
Combine chickpeas, 1 tsp. oil, cumin, cinnamon, and 1 dash cayenne pepper in a medium bowl. Season with salt and pepper, if desired; mix well.
Place chickpeas on a baking sheet. Bake for 15 to 20 minutes, shaking pan a few times during baking, until chickpeas are lightly browned and crisp. Set aside to cool.
To make dressing, combine garlic, tahini, lemon juice, 2 Tbsp. oil, honey, 1 dash cayenne, ½ tsp. salt, 2 Tbsp. parsley in a small bowl; whisk to blend. Add water if dressing is too thick. Set aside.
Combine carrots, onion, raisins, and 1 cup parsley in a large serving bowl; mix well.
Drizzle salad evenly with dressing; toss gently to blend.
Top with chickpeas; serve immediately.

Nutritional Information (per serving):

Calories: 166
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 362 mg
Carbohydrates: 21 g
Fiber: 4 g
Sugars: 8 g
Protein: 4 g

P90X/P90X2 Portions
½ Fat
½ Carb Legume/Tuber
½ Vegetable

P90X3 Portions
1½ Carb
1½ Fat

Body Beast Portions
½ Legume
2 Vegetables
1½ Fat

Portion Fix Containers
½ Green
½ Purple
½ Yellow
2 tsp.

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Photographs by Kristen Morningstar