Carrot Salad with Chickpeas and Almonds Recipe

Carrot Salad with Chickpeas and Almonds Recipe

How To Make Carrot Salad with Chickpeas and Almonds

Taste Moroccan flavors with this carrot salad tossed with chickpeas and raisins, in a tangy dressing that blends lemon and honey with a dash of spices.

Preparation: 15 minutes
Cooking: 4 minutes
Chill Time: 30 minutes
Total: 49 minutes



  • lbsmedium carrots,peeled and sliced about ⅙-inch thick
  • 15ozchick peas,1 can, drained and rinsed
  • ½cupraisins,golden or red
  • ½cupalmonds,sliced, toasted
  • 4ozfeta,crumbled
  • ¼cupfresh parsley,minced
  • ¼cupfresh mint,minced

For Dressing:

  • ¼cupolive oil
  • 3tbspfresh orange juice,plus ½ orange zest
  • 3tbspfresh lemon juice,plus ½ tsp zest
  • tbsphoney
  • 1tspgarlic,minced
  • 1tspground cumin
  • ¾tsppaprika
  • ½tspground cinnamon
  • ½tspground ginger
  • ½tspground coriander
  • salt


  1. In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about ¾ teaspoon). Set aside.

  2. Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it’s tender-crisp. Cook for 1 more minute, if needed.

  3. Drain carrots then transfer to a salad bowl, immediately pour dressing over top, and toss to evenly coat.

  4. Toss in chickpeas and raisins. Chill for 30 minutes to 1 hour.

  5. Remove from refrigerator (or chill up to 1 day) toss in almonds, about ⅔ of the feta, parsley, and mint. Sprinkle top with remaining ⅓ of the feta and serve.


  • Calories: 274.86kcal
  • Fat: 14.86g
  • Saturated Fat: 3.49g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.50g
  • Polyunsaturated Fat: 2.14g
  • Carbohydrates: 30.73g
  • Fiber: 7.10g
  • Sugar: 17.30g
  • Protein: 8.21g
  • Cholesterol: 12.62mg
  • Sodium: 461.70mg
  • Calcium: 155.64mg
  • Potassium: 601.78mg
  • Iron: 2.44mg
  • Vitamin A: 767.84µg
  • Vitamin C: 34.66mg
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