Moroccan Carrot Salad
This easy and unique carrot salad recipe is bursting with flavors. It's got crunch from the carrots, the creaminess of the chickpeas, and freshness from the parsley. Plus, a lemony cumin dressing that ties everything together in a zesty and refreshing way.
Servings 6 servings
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
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 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.
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.
