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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This is an amazing recipe!!! I love it! The dressing is perfection, and I’ve made it several times with different variations on the salad ingredients (cooked red quinoa instead of chickpeas, or pomegranate seeds instead of currants, or added red bell pepper and raw cauliflower I needed to use up) and it is still always so good! Thanks for sharing this goodness with us all.
Made the Moroccan Carrot and Chickpea Salad… absolutely delicious. My daughter says “ it’s a keeper “!
So incredibly deeeelicious! I was hesitant bc it was a bit unusual but wow! I could eat this weekly. Served it w Cajun white fish. It’s a must try. I did add an extra can of garbanzos bc I love them and used cranberries for currants. Still plenty of dressing.
How long will this keep in fridge? How long in advance can it be made?
Hi B, this lasts nicely in the fridge for several days. Hope you enjoy!
Made it. Loved it. Made it again. Loved it again. Thanks for a wonderful recipe.
Hi there. I found this recipe years ago I don’t know if you are the originator but I have made it several times over the years and it is fantastic! I have made it for several gatherings and people just love it! The lemon orange carrot and mint make it refreshing and at the same time the spices make it warm and comforting. Not to mention healthy and filled with fiber. Very different and lovely!
Thank You!
Eli
Hi Jenn,
Thank you for sharing this FABULOUS recipe! I was amazed by how exotically delicious it turned out! I split it into to bowls and added craisons to one half, and figs (I have just recently discovered and LOVE figs!) to the other. We loved BOTH equally so there’s just no improving this recipe!
I substituted parsley for cilantro (not a fan!) and it looked and tasted incredible.
This is officially a new family favourite! Thank you again for sharing your excellent recipes and lending us your expertise and wisdom. You are so talented AND generous!
So glad you enjoyed it! ❤️
Excellent! Doubled the cayenne and was a perfect amount if you want it a bit spicy. Served in a pita with fresh spinach, couscous, radishes, and tzatziki! Going to pop some falafels in next time.
Superb, sublime, stunning! A treasure trove of flavors.
Absolutely wonderful flavors. I used raisins instead of currants and carrots and mint from my garden.
I did not expect it to be Super yummy
Made this salad yesterday for a vegan dinner buffet. It was delicious and all gone by evening’s end. I might add a little less cayenne next time but loved the combination of ingredients. Will make it again.