Moroccan Carrot and Chickpea Salad Recipe
A refreshing and flavorful Moroccan Carrot and Chickpea Salad featuring grated carrots, protein-rich chickpeas, fresh herbs, and a zesty cumin-spiced lemon dressing. This vibrant salad is perfect as a light meal or a side dish, offering a delightful balance of sweet, tangy, and mildly spicy 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
Vegetables & Legumes
- 4 medium carrots (250g/1 cup), peeled and grated
- 1 can (400g/1.5 cups) chickpeas, drained and rinsed
Herbs
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
Dressing & Seasonings
- 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
Optional Add-ins
- 1/4 cup raisins or dried cranberries (optional)
Instructions
- Grate Carrots: Using a grater or food processor, finely grate the peeled carrots to create a coarse, even texture for the salad base.
- Combine Main Ingredients: In a large mixing bowl, add the grated carrots, drained and rinsed chickpeas, chopped cilantro, and chopped parsley. Toss gently to mix.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, optional cayenne pepper, salt, and black pepper until well combined to form a flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the carrot and chickpea mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Add Optional Ingredients: If using raisins or dried cranberries, sprinkle them over the salad and toss gently to incorporate.
- Chill to Meld Flavors: Cover the bowl and refrigerate the salad for at least 15 minutes before serving. Serve chilled for the best flavor and freshness.
Notes
- For a nuttier flavor, toast cumin and coriander briefly before adding them to the dressing.
- Adjust the cayenne pepper quantity based on your preferred spice level, or omit for a milder taste.
- This salad can be stored in the refrigerator for up to 2 days; flavors intensify over time.
- Serve as a side dish or light lunch; pairs well with grilled meats or flatbreads.
- To add texture variation, consider topping with toasted nuts like almonds or pine nuts.
Keywords: Moroccan carrot salad, chickpea salad, vegan salad, healthy salad, cumin dressing, no-cook salad
