Moroccan Chickpea and Carrot Salad

Prep Instructions

Recipe Ingredients

1/4 cup extra virgin olive oil, 1/4 cup orange juice, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 tablespoon honey (more to taste), 1 teaspoon cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon coriander, 1/8 teaspoon cayenne, 1/2 teaspoon sea salt (more to taste), 1 (15 oz) can chickpeas, rinsed and drained, 1 pound carrots, peeled and shredded (can use pre-shredded as a shortcut), 1/2 cup chopped fresh mint and/or cilantro, plus more for garnish, 1/3 cup raisins, chopped dried apricots or dried cranberries, 1/2 cup slivered almonds, 2 tablespoons minced shallots (or substitute red onion)

Cooking Instructions

Preparation In a small bowl, make the dressing by whisking together the olive oil, orange juice, lemon zest and juice, honey and spices. In a large bowl, make the salad by combining the chickpeas, shredded carrots, chopped mint, dried fruit, almonds, and shallots. Drizzle the dressing over the salad and toss together until everything is well-coated. Taste and adjust seasonings, as needed. Cover and refrigerate for 30 minutes before serving to allow flavors to develop. When ready to serve, garnish with additional mint and/or cilantro.

Category Tags

Appetizers and Sides, Low calorie, Low fat / low saturated fat, Raw, Salads, Vegan, Vegetables, Vegetarian, Whole food, plant-based

Nutritional Data

  • Calories:
  • Fat:
  • Saturated Fat:
  • Cholesterol:
  • Sodium:
  • Carbohydrates:
  • Fiber:
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