Moroccan Carrot and Chickpea Salad Recipe

Moroccan Carrot and Chickpea Salad Recipe

How To Make Moroccan Carrot and Chickpea Salad

Crisp carrots, sour currants, and tender chickpeas are tossed in a spiced honey and orange dressing for a delectably light and filling chickpea salad!

Preparation: 15 minutes
Cooking: 5 minutes
Chill Time: 30 minutes
Total: 50 minutes



For Dressing:

  • ¼cupextra virgin olive oil
  • 1tsplemon zest
  • 3tbsplemon juice
  • ¼cuporange juice
  • tbsphoney
  • ¾tspsalt
  • 1tspground cumin
  • ½tspground ginger
  • ½tspground cinnamon
  • ¼tspground coriander
  • ¼tspground allspice
  • ¼tspcayenne pepper

For Salad:

  • 1lbcarrots,peeled, coarsely grated
  • cupcurrants
  • ½cupalmonds,slivered, toasted
  • ½cupfresh mint,chopped, or cilantro
  • 15ozchickpeas,(1 can), rinsed, drained
  • 2tbspshallots,(from 1 large shallot), finely minced
  • 1garlic clove,minced


  1. In a large bowl, whisk together the olive oil, lemon zest and juice, orange juice, honey, salt, cumin, ginger, cinnamon, coriander, allspice, and cayenne pepper for the dressing.

  2. To the dressing, add the carrots, currants, almonds, mint, chickpeas, shallots, and garlic, then toss well.

  3. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary.

  4. Transfer to a serving dish and garnish with more fresh chopped herbs.

  5. Serve cold, and enjoy!


  • Calories: 502.05kcal
  • Fat: 19.66g
  • Saturated Fat: 2.19g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 11.39g
  • Polyunsaturated Fat: 4.52g
  • Carbohydrates: 68.27g
  • Fiber: 13.76g
  • Sugar: 22.75g
  • Protein: 18.65g
  • Sodium: 364.73mg
  • Calcium: 130.94mg
  • Potassium: 1001.84mg
  • Iron: 5.34mg
  • Vitamin A: 652.01µg
  • Vitamin C: 17.82mg
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