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Herbs, dried fruit, and carrot chickpea salad with almonds on white plate on a wooden table. A wood spoon beside it.

Moroccan Carrot Salad

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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

Units

For the dressing:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/3 cup olive oil
  • 2-3 tablespoons fresh lemon juice
  • 1/2 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
  • 1/3 cup sliced, toasted almonds
  • Fresh dill and mint leaves, coarsely torn or left whole

Instructions

For the dressing:

  1. 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. 
  2. Transfer to a mortar or grinder and coarsely grind. I use an old coffee bean grinder. 
  3. 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. 
  4. Reserve in the fridge while making the salad.

For the salad:

  1. 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. 
  2. 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. 
  3. Mound half of the carrot mixture on the serving plate. Scatter on top half the dried fruit, herbs, and almonds. 
  4. Repeat with the rest of the ingredients, ending with herbs and almonds. 
  5. 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.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Marinating time: 1 hour
  • Category: Salads - Side dishes
  • Method: Mixing
  • Cuisine: International

Find it online: https://vintagekitchennotes.com/moroccan-carrot-chickpea-dried-frui/