Moroccan Carrot Salad with Chickpeas
This Moroccan carrot and chickpea salad recipe is a hearty gluten-free and vegetarian meal in a bowl. Packed with spices, crunchy carrot, sweet dates and a honey lemon dressing you’ll be making this salad again and again!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
- 1/4 cup flaked almonds
- 4 large carrots
- 3/4 cup cooked chickpeas
- 3 spring onions finely sliced
- 3 radishes halved and finely sliced
- 4 - 5 medjool dates chopped
- 1/2 cup mint leaves roughly torn
- 1 cup watercress or rocket arugala
- tbs juice of half a lemon around 2
- 1 tbs honey or brown rice syrup to make it vegan
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp orange blossom water
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
Place a frying pan over a low heat and add the flaked almonds. Cook, tossing occasionally, until lightly golden. Remove from the pan and leave to cool.
Peel the carrots then use a julienne peeler to shred the carrots. Alternatively use a box grater or a grating attachment in a food processor. Place in a large bowl and add the chickpeas, spring onions, radishes, dates, mint and watercress. Toss to combine.
For the dressing place all of the ingredients in a glass jar and shake to combine. Spoon the dressing over the salad and toss to coat. If serving as a side dish place in a serving bowl or platter and scatter the toasted almonds over the top otherwise divide between 2 bowls.
Calories: 603kcal | Carbohydrates: 45g | Protein: 11g | Fat: 45g | Saturated Fat: 5g | Sodium: 107mg | Potassium: 878mg | Fiber: 11g | Sugar: 18g | Vitamin A: 22150IU | Vitamin C: 23.2mg | Calcium: 183mg | Iron: 4.6mg