Moroccan-Spiced Carrot & Chickpea Salad
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Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.
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.
Table of Contents
What You’ll Need To Make Moroccan-Spiced Carrot & Chickpea Salad
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.
Whisk to combine.
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!
Next, add all of the salad ingredients to the bowl with the dressing.
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.
Taste and adjust the seasoning if necessary, then serve cold. Enjoy!
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Moroccan Carrot & Chickpea Salad
Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.
Ingredients
For the Dressing
- ¼ cup extra virgin olive oil
- 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
- ¼ cup freshly squeezed orange juice, from one large orange
- 1½ tablespoons honey
- ¾ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
For the Salad
- 1 pound carrots, peeled and shredded
- ⅓ cup currants
- ½ cup slivered almonds, toasted (see note below)
- ½ 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
Instructions
- 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.
- Note: To toast the almonds, preheat the oven to 350°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
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- Per serving (6 servings)
- Calories: 312
- Fat: 15g
- Saturated fat: 2g
- Carbohydrates: 40g
- Sugar: 19g
- Fiber: 9g
- Protein: 8g
- Sodium: 522mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.
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Comments
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Excellent! So full of flavor! We had this at gourmet group and loved it! I made it myself and made these substitutions:
Edamame for the chickpeas and used dried cherries for the currants. The family loved it!
Can you use pre/shredded carrots and how much would you use to equal the recipe.
Hi Davita, Sure, pre-shredded carrots should work here. You’ll need 16 ounces. Enjoy!
This salad is so delicious that I couldn’t stop eating it. For the life of me I can’t remember what else we had with it.
The first time I made this salad my guests kept eating it till it was gone, all the other food stayed untouched (it was cooked without using Jenn’s recipes (-:
Awesome recipe. Easy and tasty. Ka pai.
Flavor explosion!! This is hands-down theee best salad I’ve made or eaten this year–and I’m no spring chicken, as they say. I just found your site today, and look forward to more recipes.
TASTY ADDITION THAT HELPS ME USE UP ALL OF THOSE CARROTS I BUY! ANOTHER GOOD ONE! THANKS!
Such a delicious salad! Simple ingredients, easy to make, and so fresh.
This is perfect and better than anything I’ve bought from a cafe or supermarket. I’m also happy to have this as a complete meal by itself.
Hi Jenn,
I love your website and your recipes! Thank you so much. I want to try the Moroccan carrot and chickpea salad, but am allergic to oranges (any citrus but lemon and lime really). Is there something I can substitute for the orange juice? I plan on making the grilled Moroccan chicken, couscous salad with apricot vinaigrette (with quinoa – have gluten intolerance). Sounds totally yummy! Thanks for any ideas you can give me re:orange substitute.
Caroline in Wilton, CT
Hi Caroline, Can you have pomegranate juice? I think that would work well in place of the orange juice. And you can use the POM bottled juice to make it easy.
Thanks, Jenn! Will try and let you know how it goes ;). Caroline
I made this delicious salad to go with moussaka and rice pilaf last Saturday night for a dinner party. It was fabulous and looked beautiful! I can always count on your blog for delicious and reliable recipes. Thank you!!!