This is no ordinary salad, it's easy, unique and bursting with flavors. You get crunchy carrots and creamy chickpeas with a lemony dressing that ties everything together in a zesty and refreshing way. It's a showstopper at a casual gathering or buffet table.
A different side dish
This unique salad recipe is perfect for gatherings where you want something healthy, filling, and delicious, especially during hot weather.
The chickpeas add a satisfying protein punch, and the dressing and parsley keep things light and refreshing.
I especially like the toasted almonds on top and bits of dried fruit throughout - they add that extra bit of texture and flavor that takes this salad to the next level.
Don't be intimidated by the ingredients, especially the dried fruits and toasted spices. Like what I recommend with the Moroccan-inspired couscous salad, use only raisins and ground spices if that's all you have. Always make sure they're fresh and fragrant of course, we don't want a dull dressing.
FAQ
Yes, this Moroccan carrot salad with chickpeas can be made ahead of time and stored in the refrigerator until ready to serve. Letting the salad marinate in the fridge for a few hours or overnight can help the flavors develop and meld together. However, add any fresh herbs or nuts just before serving to ensure they stay fresh and crunchy.
It pairs well with grilled chicken or fish, couscous, rice, or roasted vegetables. Additionally, it can be served on its own as a light lunch with a side of pita bread or naan to soak up any remaining dressing.
How to assemble a Moroccan carrot salad
You don't have to be a pro in the kitchen to make this salad. It's super easy and comes together in no time.
- Carrots: grate with a coarse large-holed grater, or slice them with a potato or vegetable peeler to make ribbons (image below).
- Chickpeas: rinse if canned and cook until tender if dry.
- Dressing: mix and shake the ingredients in a bottle or jar with a lid. It can be made ahead and kept refrigerated.
- Add the dried fruit, herbs, and almonds.
And that's it! You've got a vibrant and delicious salad that's sure to impress.
How to cook dried garbanzo beans
- Rinse 1 cup of dried beans in cold water and pick out any debris or damaged beans.
- Soak them in cool water overnight or for at least 8 hours. Cover them an inch or two above the beans. This will help them cook faster and more evenly.
- Drain the soaking water and rinse the beans again. They will be puffed as they will have absorbed liquid.
- Cook in a large pot with 4 cups of water and 1 teaspoon of salt. Let the beans simmer for 60 to 90 minutes or until tender. Skim off any foam that forms on the surface of the water.
- Drain them and rinse them under cold water before using them.
- Store in an airtight container in the refrigerator for several days. I like to add some olive oil before storing.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Choose carrots that are firm, deep orange and not bruised or cracked.
- Dried fruit: make sure it's fresh and plump.
- Almonds: sliced almonds add unparalleled crunchiness, but you can use coarsely chopped whole almonds if that's all you have.
- Marinate the salad: this is an extra step in which you toss the ingredients together and let them marinate for half an hour or so to let the flavors meld and the carrots soften slightly.
- Variations:
If you like it spicy, add harissa, paprika, or red pepper flakes.
If you want it sweeter, throw in some extra raisins or dates. Use half orange juice and half lemon for the dressing.
Make it extra fancy by adding some preserved lemon or feta cheese.
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Moroccan Carrot Salad
Ingredients
For the dressing:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ⅓ cup olive oil
- 2 to 3 tablespoons fresh lemon juice
- ½ teaspoon salt, or to taste
- pinch black pepper
For the salad:
- 2 to 3 large carrots, about 7 ounces
- 2 cups cooked chickpeas, drained and rinsed if canned
- 3 dried apricot halves, sliced
- 3 black dried figs, sliced
- 2 tablespoons golden raisins
- ⅓ cup sliced, toasted almonds
- Fresh parsley, cilantro and fresh mint also work, coarsely chopped and some whole leaves to serve
Instructions
For the dressing:
- Heat 1 teaspoon cumin seeds and 1 teaspoon coriander seeds over low heat in a skillet for 1 or 2 minutes, until fragrant. You can skip this step, but it adds depth of flavor.
- Transfer to a mortar or grinder and coarsely grind. I use an old coffee bean grinder.
- Whisk in ⅓ cup olive oil, 2 to 3 tablespoons fresh lemon juice, ½ teaspoon salt and pinch black pepper in a jar with a lid, shake well and add the ground seeds. Shake again and use or refrigerate for up to a few weeks. Reserve in the fridge while making the salad.
For the salad:
- Peel 2 to 3 large carrots and coarsely grate them with a large-holed grater. Or make long ribbons with a potato or vegetable peeler, starting from one end, letting them fall onto the serving plate.
- Add 2 cups cooked chickpeas and a few tablespoons of the dressing and mix lightly. Cover and refrigerate for an hour or more. The more you marinate, the softer the carrots will become.
- Mound half of the carrot mixture on the serving plate. Scatter on top half the dried fruit, parsley, and almonds.
- Repeat with the rest of the ingredients, ending with parsley and almonds.
- Drizzle a few more tablespoons of dressing, and serve.
- Store leftovers covered in the refrigerator.
Notes
If you like spicy, add harissa, paprika, or red pepper flakes.
If you want it sweeter, throw in some extra raisins or dates.
Make it extra fancy by adding some preserved lemon or feta cheese. Serving: It pairs well with grilled chicken or fish, couscous, rice, or roasted vegetables. Additionally, it can be served on its own as a light lunch with a side of pita bread or naan to soak up any remaining dressing.
I originally guest-posted this salad at Maroc Mama, and you can also find it there.
Diane says
Loved the flavors in this salad. I added more dried fruit but otherwise made it as written.
Laura Dembowski says
I will definitely check out the recipe, Paula! It sounds like the perfect side dish.
Jamie says
I adore Moroccan flavors... and am lucky that my husband lived for two years in Morocco and learned how to cook. But we never do salads like this and I now see the errors of my ways. I love how you built this beautiful, sweet and savory salad!
yummychunklet says
Such a colorful salad!
Anne ~ Uni Homemaker says
This is such a pretty salad Paula. I just love the carrot ribbons. 🙂 Heading over right now to check out the recipe.
Angie Schneider says
This looks so appetizing and beautiful, Paula.
Monet says
What a gorgeous salad, Paula. I don't know much about Moroccan food but now I'm intrigued. I want to try this as soon as I can! Thank you for sharing!
The Ninja Baker says
This salad is a stunner, Paula. It's going on my gluten-free, vegan Pinterest board and I bet it'll get repinned a lot! Thank you for the link to your sesame honey cookies, too. You are amazing =)
e / dig in says
it looks fresh and light and delicious - i love the strips of carrot.
Cocoa and Lavender says
This is a stunner, Paula! And I am so glad to learn about Maroc Mom - as Moroccan cuisine is a favorite of ours. ~ David
Nik Sharma says
This looks like one amazing and delicious salad! I love the flavors here.
Marissa | Pinch and Swirl says
This looks so good Paula! I love dried fruit in salad.
Deb says
Crazy! I just purchased a huge bunch of carrots at the farmers market yesterday and hadn't a clue as what to make with them! Thank you for the inspiration Paula!
Beth says
That is one beautiful salad. I love Moroccan food and can't wait to see the recipe!
Renee says
Beautiful salad and I can't wait to read all about it.