If you’ve been at your local farmer’s market recently, I’m sure you’ve seen nice plump carrots. The most commonly eaten part of the winter crop is the root although there’s no reason to throw out the greens. They’re just as edible!

Just like other greens, they are rich in flavoniods that have been shown to decrease the risk of some cancers and cardiovascular disease. They are rich in fiber and add vitamins and minerals to every bite.

They can be used in a pesto instead of using basil or in chimichurri to be added to a marinade or on top of tacos. Add them to an omelette, egg scramble or soup. Or you can chop them up and add them to a salad, like the recipe included here. They will be hardly noticable to the taste yet you won’t be wasting (or adding to your compost) more edible parts.

This recipe was taken from 101cookbooks, which is an excellent vegetarian cookbook. Enjoy and let us know how it turns out!

Morrocan Carrot and Chickpea Salad

Dressing:

1 Tbsp. cumin seeds
1/3 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
1/2 tsp. fine sea salt, plus more to taste
1/8 tsp. cayenne pepper

Salad:

10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
2/3 cup dried pluots, plums, or dates cut into chickpea-sized pieces
1/3 cup fresh mint, torn

For serving: lots of toasted almond slices, dried or fresh rose petals – all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you’re including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

Full recipe and post can be found here.

Maria Pugliese

By Maria Pugliese

Maria is a Registered and Licensed Dietitian who was born and raised in Central Texas. Shortly after getting a degree in International Business and Spanish from Trinity University, she realized this was not her calling. She took a course in nutrition and knew that was the path she needed to be on. She went on to obtain her Masters of Human Nutrition from the University of Alabama and completed her dietetic internship through Sodexo. She has since worked in various areas, which includes helping collegiate athletes maximize their performance and working with the low income population in disease management. She is also a Certified Diabetes Educator. When not focusing on nutrition, Maria enjoys running, traveling and cooking new recipes. She believes that food is the framework for our happiness and through proper nutrition many, if not all, issues can be resolved. Specialties: Sports Nutrition, Eating Disorders, Diabetes, Weight Management, Medical Nutrition Therapy **Bilingual**

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