Name: Moroccan Carrot and Chickpea Salad Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Moroccan
Ingredients: 4 medium carrots (250g/1 cup), peeled and grated; 1 can (400g/1.5 cups) chickpeas, drained and rinsed; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup raisins or dried cranberries (optional); 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional); Salt and black pepper to taste

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This Moroccan Carrot and Chickpea Salad is a vibrant and refreshing dish, perfect for a light lunch or a colorful side. Combining sweet carrots, hearty chickpeas, and a fragrant spice dressing, it’s both nutritious and full of flavor.

A white bowl is full of a colorful salad with three main layers. The bottom layer is bright orange shredded carrots mixed with whole, round, pale yellow chickpeas. The middle layer has fresh green parsley leaves scattered through the salad, adding a rich green color and texture. The top layer is a pile of roughly chopped brown almonds with white inside pieces, giving a crunchy look. The textures range from soft chickpeas, crunchy almonds, to fresh leafy herbs, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium carrots (250g/1 cup), peeled and grated
1 can (400g/1.5 cups) chickpeas, drained and rinsed
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1/4 cup raisins or dried cranberries (optional)

Instructions

Step 1: Grate the carrots using a grater or food processor.
Step 2: In a large mixing bowl, combine the grated carrots, drained chickpeas, chopped cilantro, and chopped parsley.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
Step 4: Pour the dressing over the carrot and chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
Step 5: If desired, add raisins or dried cranberries and toss gently to combine.
Step 6: Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled.

Tips & Variations

For extra crunch, add toasted almonds or pine nuts before serving.
Swap raisins for chopped dried apricots for a different sweetness.
Use freshly squeezed lemon juice for the brightest flavor.
Add a pinch of smoked paprika to deepen the spice profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled but can be brought to room temperature before serving. Toss gently before serving as some dressing may settle.

How to Serve

The dish is a colorful salad served in a white bowl placed on a white marbled surface. The base layer consists of bright orange shredded carrots mixed with light yellow chickpeas. Scattered throughout the salad are small chopped green herbs, adding a fresh and vibrant touch. On top, there is a generous sprinkle of sliced and whole almonds, providing a rich brown contrast with a slightly glossy texture. The overall look is fresh, healthy, and textured with the combination of smooth chickpeas, crunchy almonds, and crisp carrots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad benefits from sitting in the refrigerator for at least 15 minutes, and you can prepare it up to a day in advance. Just keep it covered and toss before serving.

Is this salad vegan and gluten-free?

Yes, all the ingredients are plant-based and naturally gluten-free, making it suitable for both vegan and gluten-free diets.