Raw zucchini and mint salad with spiced chickpeas, feta, and argan oil
After returning from Morocco, I was looking to pair my argan oil with something other than a chopped salad. I found that the nutty, earthy aroma paired welled with fresh, sweet, thin zucchini ribbons. The addition of the spiced chickpeas makes the dish a bit more substantial, and the the bright, clean mint leaves bring an elevated freshness.
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