Moroccan carrot salad with citrus turmeric dressing

Ingredients

Ingredients

• 1 cup raw cashews
• 1 lb carrots
• 1 can chickpeas
• 1 cup pomegranate arils
• ½ cup golden raisins
• ½ cup roasted salted sunflower seeds
• ¼ cup sesame seeds
• ½ cup fresh cilantro leaves
• ½ cup fresh mint
• 2 green onions
• ¼ cup orange juice
• 1 tbsp aquafaba
• 1 lime zest
• 1 lime juice
• 3 tbsp red wine vinegar
• 1½ tbsp pure maple syrup
• 1 tsp ground turmeric
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp ground ginger
• ½ tsp ground cumin
• 1 tsp garlic powder
• ¼ tsp cayenne
• ¼ tsp ground cinnamon

Instructions

1. Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper.
2. Spread the cashews on the baking sheet and roast for 8 to 12 minutes, checking frequently during the final 5 minutes to ensure they are golden.
3. Remove the cashews from the oven and let them cool.
4. Use a julienne peeler to create noodles from the carrots. Place the carrot noodles in a large bowl with a tight-fitting lid.
5. Add chickpeas, cashews, pomegranate arils, raisins, sunflower seeds, sesame seeds, cilantro, mint, and green onions to the carrots.
6. Combine the ingredients using salad servers or tongs and set the salad aside.
7. For the citrus-turmeric dressing, blend orange juice, aquafaba, lime zest, lime juice, vinegar, maple syrup, turmeric, salt, black pepper, ginger, cumin, garlic powder, cayenne, and cinnamon until smooth.
8. Taste the dressing and adjust seasoning if necessary.
9. Pour the dressing over the salad, cover, and shake the bowl for 10 to 15 seconds to coat the salad.
10. Chill the salad in the fridge for at least 30 minutes before serving.