Moroccan-Spiced Carrot and Chickpea Salad

Moroccan spices make this carrot and chickpea salad an exciting part of your next meal. Courtesy of Jennifer Segal

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Packed with fragrant spices, vibrant colors, and a perfect mix of sweet and savory flavors, this Moroccan-spiced carrot and chickpea salad is a feast for the senses. It puts a unique spin on the classic carrot-raisin salad. And the best part? You don’t need any hard-to-find ingredients to make it. Everything that makes it special is probably already on hand in your kitchen.

Pair the salad with my grilled Moroccan chicken, grilled Moroccan meatballs, or perhaps with my butternut squash and sweet potato soup for a lighter meal. It’s also perfectly satisfying on its own—just right for a pack-and-go lunch or those quiet nights when you’re dining solo and don’t want to fuss with a whole meal.

What You’ll Need To Make Moroccan-Spiced Carrot & Chickpea Salad

Courtesy of Jennifer Segal

The list of ingredients looks long but, as you can see, it’s mostly just a lot of spices. If you have a food processor, this is a good time to use it. If not, you can shred the carrots by hand or buy them already shredded and bagged from the supermarket.

Step-by-Step Instructions

In a large bowl (large enough to mix the entire salad), combine all of the ingredients for the dressing.

Courtesy of Jennifer Segal

Whisk to combine.

Courtesy of Jennifer Segal

Next, toast the almonds. Simply place them on a foil-lined baking sheet for easy clean-up and bake for 5 minutes, or until lightly golden. Keep a close eye on them; they go from perfectly golden to burnt very quickly!

Courtesy of Jennifer Segal

Next, add all of the salad ingredients to the bowl with the dressing.

Courtesy of Jennifer Segal

Toss well, then cover and refrigerate for at least one hour, but preferably several hours. The salad tastes infinitely better cold, especially once the flavors have had a chance to marry.

Courtesy of Jennifer Segal

Taste and adjust the seasoning if necessary, then serve cold. Enjoy!

Courtesy of Jennifer Segal

Moroccan Carrot and Chickpea Salad

Serves 6 (as a side)

For the Dressing

• 1/4 cup extra virgin olive oil
• 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
• 1/4 cup freshly squeezed orange juice, from one large orange
• 1 1/2 tablespoons honey
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper

For the Salad

• 1 pound carrots, peeled and shredded
• 1/3 cup currants
• 1/2 cup slivered almonds, toasted (see recipe note)
• 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 tablespoons finely minced shallots, from one large shallot
• 1 garlic clove, minced

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.

To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon, or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.

Recipe Note: To toast the almonds, preheat the oven to 350 degrees F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

Nutrition Information

Per serving (6 servings) Calories: 312, Fat: 15g, Saturated fat: 2g, Carbohydrates: 40g, Sugar: 19g, Fiber: 9g, Protein: 8g, Sodium: 522mg, Cholesterol: 0mg

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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