Moroccan Carrot and Chickpea Salad: A Vibrant, Healthy Twist Recipe
This Moroccan Carrot and Chickpea Salad is a vibrant and healthy dish featuring freshly grated carrots, protein-rich chickpeas, and a zesty cumin and coriander dressing. Enhanced with fresh herbs and optional sweetness from raisins or dried cranberries, this salad is perfect as a light meal or side dish packed with fiber, vitamins, and bold North African flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
For the Salad
- 4 medium carrots, freshly grated
- 1 can chickpeas, drained and rinsed
- 1 handful fresh cilantro (can be swapped with fresh parsley)
- 1 handful fresh parsley
For the Dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juice freshly squeezed
- 1 teaspoon ground cumin (can be toasted)
- 1 teaspoon ground coriander (can be toasted)
- 1 pinch cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
Optional Sweetness
- 1 handful raisins or dried cranberries (choose according to preference)
Instructions
- Grate the Carrots: Using a box grater, grate the carrots finely and place them in a large mixing bowl to prepare the base of the salad.
- Combine Salad Ingredients: Add the drained and rinsed chickpeas, fresh cilantro, and parsley into the bowl with the grated carrots. Mix gently to combine the salad components evenly.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper until the dressing is smooth and well blended.
- Dress the Salad: Pour the dressing over the salad mixture and toss thoroughly with a spatula to ensure all ingredients are coated evenly.
- Add Optional Sweetness: If desired, fold in a handful of raisins or dried cranberries for a natural sweet contrast to the spices and tangy dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve cold and enjoy this fresh, nutritious salad.
Notes
- To toast the cumin and coriander, dry roast the spices in a small pan over medium heat for about 1-2 minutes until fragrant before adding to the dressing.
- Using fresh lemon juice enhances the brightness of the dressing compared to bottled lemon juice.
- The salad can be made a few hours ahead to deepen flavors but is best consumed within 24 hours for freshness.
- Swap fresh cilantro for additional parsley if preferred or to suit taste.
- Adjust cayenne pepper to taste for mild to moderate heat.
Keywords: Moroccan carrot salad, chickpea salad, vegan salad, healthy salad, cumin dressing, parsley, cilantro, easy salad recipe
