Description
This Moroccan-Spiced Carrot & Chickpea Salad is a vibrant and flavorful dish perfect for lunch or as a side. Packed with nutrient-rich ingredients and exotic spices, this vegan and gluten-free salad is a delightful blend of sweet, savory, and spicy flavors.
Ingredients
Scale
Salad:
- 3 cups shredded carrots
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup raisins
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup sliced green onions
- 1/3 cup toasted slivered almonds
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Salad: In a large mixing bowl, combine the shredded carrots, chickpeas, raisins, cilantro, mint, green onions, and toasted almonds.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, cumin, cinnamon, coriander, smoked paprika, cayenne pepper, salt, and black pepper until emulsified.
- Combine and Serve: Pour the dressing over the salad and toss well to combine. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- For extra texture, add diced cucumbers or bell peppers.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 12g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
