This vegetarian Moroccan carrot salad is divine mix of spices, honey dates and chickpeas. Top with toasted flaked almonds.
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5 from 2 votes

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!
Course Salad
Cuisine Salads, vegan, vegetarian
Keyword carrot salad recipe, chickpea salad recipe, Moroccan Carrot Salad with Chickpeas
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 servings
Calories 603kcal
Author Delicious Everyday


  • 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