Name: Moroccan Carrot and Chickpea Salad Recipe
Prep time: 15 min
Total time: 15 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; 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)

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Introduction

This Moroccan Carrot and Chickpea Salad is a vibrant, flavorful dish that’s perfect as a light lunch or a side. It combines fresh herbs, warm spices, and a zesty lemon dressing for a refreshing and colorful salad.

A white bowl filled with a colorful salad made of shredded orange carrots mixed evenly with green chopped herbs and light brown chickpeas. The salad is topped with a scattered layer of sliced and chopped almonds, adding texture and a light tan color on top. The ingredients look fresh and mixed well together, showing a mix of soft, crunchy, and nutty textures. The bowl is placed on a white marbled surface, enhancing the bright and fresh colors of the salad. 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 texture, add chopped toasted almonds or walnuts just before serving.
Adjust cayenne pepper to control the heat, or omit it for a milder salad.
Use fresh lemon juice for the best bright flavor in the dressing.
Swap raisins with chopped dried apricots for a different fruity note.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will develop even more after a few hours. Serve chilled or at room temperature. If the salad seems dry after storage, toss with a little more olive oil or lemon juice before serving.

How to Serve

A white bowl filled with a colorful salad featuring three main layers: the bottom layer is made of bright orange shredded carrots mixed with bright yellow chickpeas scattered throughout, the middle layer shows chopped fresh green parsley leaves evenly spread for color and freshness, and the top layer is a generous pile of chopped almonds adding a crunchy texture with light brown and cream colors, all sitting on a white marbled surface. 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 actually tastes better after sitting for at least 15 minutes to allow the flavors to meld. You can prepare it a few hours ahead or even the day before storing it in the refrigerator.

Is this salad suitable for vegans and gluten-free diets?

Absolutely. All ingredients in this salad are plant-based and naturally gluten-free, making it a great option for vegan and gluten-free diets.