This easy and unique carrot salad is bursting with flavors. It's got crunch from the carrots, the creaminess of the chickpeas, and freshness from the herbs. Plus, a lemony cumin dressing that ties everything together in a zesty and refreshing way.
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, while the carrots keep things light and refreshing.
And don't forget about the fresh herbs and toasted almonds on top - they add that extra bit of texture and flavor that takes this salad to the next level.
If you like lighter carrot recipes, check out the roasted carrot dip.
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.
- Chickpeas: rinse if canned and cook until tender if dry.
- Dressing: mix and shake the ingredients in a bottle or jar with a lid.
- Marinate: toss together the three ingredients and let them marinate for a little while to let the flavors meld together.
- Add the dried fruit, herbs, and almonds.
And that's it! You've got a vibrant and delicious salad that's sure to impress.
Variations
- If you like things spicy, add harissa, paprika, or red pepper flakes.
- If you want it sweeter, throw in some raisins or dates.
- Make it extra fancy by adding some preserved lemon or feta cheese.
The possibilities are endless, so feel free to get creative!
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.
Can I make the salad ahead of time?
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.
What can I serve with the Moroccan carrot salad?
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.
Related recipes you might like:
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Moroccan Carrot Salad
This easy and unique carrot salad is bursting with flavors. It's got crunch from the carrots, the creaminess of the chickpeas, and freshness from the herbs. Plus, a lemony cumin dressing that ties everything together in a zesty and refreshing way.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Ingredients
For the dressing:
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- â…“ cup olive oil
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon salt, or to taste
- Pinch of black pepper
For the salad:
- 2 large carrots
- 2 cups cooked chickpeas, drained and rinsed if canned
- 5 dried apricot halves, sliced
- 5 black dried figs, sliced
- â…“ cup sliced, toasted almonds
- Fresh dill and mint leaves, coarsely torn or left whole
Instructions
For the dressing:
- Heat 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.
- Mix the rest of the dressing ingredients 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 carrots and make long ribbons with a vegetable peeler, starting from one end, letting them fall onto the serving plate. Or coarsely grate them with a large-holed grater.
- Add chickpeas, a few tablespoons of the dressing and mix lightly. Let marinate covered in the fridge for an hour or more. The more you marinate it, the softer the carrots become.
- Mound half of the carrot mixture on the serving plate. Scatter on top half the dried fruit, herbs, and almonds.
- Repeat with the rest of the ingredients, ending with herbs and almonds.
- Drizzle a few more tablespoons of dressing, and serve.
Notes
- If you like things spicy, add harissa or red pepper flakes.
- If you want it sweeter, throw in some 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.
- Prep Time: 15 minutes
- Marinating time: 1 hour
- Category: Salads - Side dishes
- Method: Mixing
- Cuisine: International
Keywords: moroccan carrot salad
I originally guest-posted this salad at Maroc Mama, and you can also find it there.
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.