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; 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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Introduction

This Moroccan Carrot and Chickpea Salad is a vibrant, nutritious dish bursting with fresh herbs and warm spices. Perfect as a light lunch or a flavorful side, it combines sweet, tangy, and mildly spicy notes for a satisfying taste experience.

A bowl filled with vibrant shredded orange carrots mixed with green chopped parsley and whole golden chickpeas, topped generously with a mix of sliced and whole brown almonds, all lightly coated in a fresh dressing giving a slight sheen. The bowl is white with a subtle speckled rim, 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

Toast the spices lightly in a dry pan before mixing to enhance their flavor.
Use fresh herbs for a bright taste; if using dried, halve the quantity.
For extra texture, add chopped toasted almonds or pine nuts.
Substitute lemon juice with lime juice for a different citrus twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled and fresh, but you can let it come to room temperature before serving if preferred. Avoid storing with dressing separately as the carrots soften quickly.

How to Serve

A close-up view of a bowl filled with a colorful salad made of three main layers. The bottom layer is shredded bright orange carrots mixed with golden chickpeas, scattered evenly through the bowl. The middle layer features chopped fresh green parsley adding a fresh texture and color. The top layer is a generous sprinkle of sliced almonds, showing a mix of cream and brown colors, sitting in the center of the dish. The bowl is white and placed on a white marbled texture 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, you can prepare the salad a few hours in advance and refrigerate it to allow the flavors to meld. However, eating it within 24 hours ensures the best texture and freshness.

Is this salad suitable for a vegan diet?

Absolutely! This salad contains no animal products and is naturally vegan and gluten-free, making it suitable for a wide variety of dietary preferences.