Moroccan Carrot & Chickpea Salad

Tested & Perfected Recipes

With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.

salad

Fragrant spices, bright colors, sweet and savory flavors — this Moroccan salad is a feast for the senses. It’s essentially an exotic twist on the classic carrot-raisin salad, yet you don’t need any exotic ingredients to make it. The magic is made with spices you likely already have in your spice cabinet.

You can serve it with my Grilled Moroccan Chicken, Grilled Moroccan Meatballs or, for a lighter meal, my autumn-spiced Butternut Squash & Sweet Potato Soup. I even like it all by itself, especially on those nights when I’m just cooking for myself and don’t need to worry about a protein and two sides, or who will eat what (picky eaters, you know who you are!).

What you’ll need to make Moroccan Carrot and Chickpea Salad

ingredients

The list of ingredients looks long but, as you can see, it’s mostly just a lot of spices. If you have a food processor, this is a good time to use it. If not, you can grate the carrots by hand or buy them already shredded and bagged from the supermarket.

How to make Moroccan Carrot and Chickpea Salad

grated-carrots

Begin by making the dressing. You’ll need the zest and juice of one large lemon. Be sure to zest the lemon before you juice it, otherwise, it will be impossible.

lemon-zest

You’ll also need the juice from one orange. You don’t need a citrus juicer like this one — you can just squeeze the juice out with your hands — but it does make the job a little easier.

citrus-juicer

Whisk the lemon zest and citrus juice with the olive oil, honey and spices.

whisking-vinaigrette

Set the dressing aside. Next, toast the almonds. Simply place them on a foil-lined baking sheet for easy clean-up and bake for 5 minutes, or until lightly golden.

ready-to-toast-almonds

Keep a close eye on them; they go from perfectly golden to burnt very quickly!

toasted-almonds

Next, add all of the salad ingredients to the bowl with the dressing.

salad-ingredients-in-bowl

Toss well, then cover and refrigerate for at least one hour, but preferably several hours. The salad tastes infinitely better cold, especially once the flavors have had a chance to marry.

tossed-salad

Taste and adjust the seasoning if necessary, then serve cold. Enjoy!

moroccan-carrot-and-chickpea-salad

You may also like

Moroccan Carrot & Chickpea Salad

With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.

Servings: 6 (as a side dish)

Ingredients

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
  • 1/4 cup freshly squeezed orange juice, from one large orange
  • 1-1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper

For the Salad

  • 1 pound carrots, peeled and coarsely grated
  • 1/3 cup currants
  • 1/2 cup slivered almonds, toasted (see note below)
  • 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 tablespoons finely minced shallots, from one large shallot
  • 1 garlic clove, minced

Instructions

  1. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
  2. To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
  3. Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 312
  • Fat: 15g
  • Saturated fat: 2g
  • Carbohydrates: 40g
  • Sugar: 19g
  • Fiber: 9g
  • Protein: 8g
  • Sodium: 522mg
  • Cholesterol: 0mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Very yummy recipe highly recommend.

    • — Stacy on October 3, 2020
    • Reply
  • This is very tasty and now my favorite carrot salad by far. Thank you for sharing it.

    • — Stacy on September 24, 2020
    • Reply
  • Great recipe!!! made this quite a few times and been asked about the recipe.
    It even gets better next few days.
    It is also easier on the wallet.

    • — Grace Mushinski on August 25, 2020
    • Reply
  • I made this last night as part of a Moroccan themed dinner and it was delicious. Very popular with all the guests. The dressing is a great blend of flavours and I did add a little more lemon and honey

    • — Melisende T. on August 25, 2020
    • Reply
  • I have been buying Moroccan salad from a supermarket, and a few days ago I felt like eating some – but thinking about the plastic container in which it would be supplied I googled recipes instead, on the off-chance. Very luckily I found this one, for which I already had nearly all the ingredients. I made it immediately, substituting nutmeg for allspice and without the cayenne – luckily I had a tin of chickpeas and a jar of roasted almonds (which I chopped) in the cupboard. I was alarmed by the huge quantity resulting, but it was so delicious that that turned out to be no problem! I am about to soak chickpeas so as to make more tomorrow. It was a joy to make, and easy. Why didn’t I think of doing this before?! Thank you.

    • — Ann Brackenridge on August 22, 2020
    • Reply
  • Fresh, tangy, spicy, juicy salad. It has a perfect balance! I should add that I did not add the sliced shallots and the beans I used were from a can of mixed beans. No matter. It was delicious all the same.
    Thank you for sharing it.
    Kristin

    • — Kristin on August 3, 2020
    • Reply
  • I have all the ingredients except for allspice. Would it be ok to omit or should I substitute with something?

    • — Melisa on July 14, 2020
    • Reply
    • Hi Melisa, You could add an additional 1/4 tsp of any of the other spices. Hope you enjoy!

      • — Jenn on July 15, 2020
      • Reply
  • This is an amazing recipe!!! I love it! The dressing is perfection, and I’ve made it several times with different variations on the salad ingredients (cooked red quinoa instead of chickpeas, or pomegranate seeds instead of currants, or added red bell pepper and raw cauliflower I needed to use up) and it is still always so good! Thanks for sharing this goodness with us all.

    • — Pam on June 29, 2020
    • Reply
  • Made the Moroccan Carrot and Chickpea Salad… absolutely delicious. My daughter says “ it’s a keeper “!

    • — Denise Finger on June 9, 2020
    • Reply
    • So incredibly deeeelicious! I was hesitant bc it was a bit unusual but wow! I could eat this weekly. Served it w Cajun white fish. It’s a must try. I did add an extra can of garbanzos bc I love them and used cranberries for currants. Still plenty of dressing.

      • — Bets' on September 20, 2020
      • Reply
  • Made it. Loved it. Made it again. Loved it again. Thanks for a wonderful recipe.

    • — Terri on April 20, 2020
    • Reply
  • Hi there. I found this recipe years ago I don’t know if you are the originator but I have made it several times over the years and it is fantastic! I have made it for several gatherings and people just love it! The lemon orange carrot and mint make it refreshing and at the same time the spices make it warm and comforting. Not to mention healthy and filled with fiber. Very different and lovely!
    Thank You!
    Eli

    • — Elizabeth Kulbacki on March 26, 2020
    • Reply
  • Hi Jenn,
    Thank you for sharing this FABULOUS recipe! I was amazed by how exotically delicious it turned out! I split it into to bowls and added craisons to one half, and figs (I have just recently discovered and LOVE figs!) to the other. We loved BOTH equally so there’s just no improving this recipe!
    I substituted parsley for cilantro (not a fan!) and it looked and tasted incredible.
    This is officially a new family favourite! Thank you again for sharing your excellent recipes and lending us your expertise and wisdom. You are so talented AND generous!

    • — Leanndra Josephson on February 14, 2020
    • Reply
    • So glad you enjoyed it! ❤️

      • — Jenn on February 15, 2020
      • Reply
  • Excellent! Doubled the cayenne and was a perfect amount if you want it a bit spicy. Served in a pita with fresh spinach, couscous, radishes, and tzatziki! Going to pop some falafels in next time.

    • — Heather Morden on February 5, 2020
    • Reply
  • Superb, sublime, stunning! A treasure trove of flavors.

    • — June Dunn on November 26, 2019
    • Reply
  • Absolutely wonderful flavors. I used raisins instead of currants and carrots and mint from my garden.

    • — Pat B. on November 9, 2019
    • Reply
  • I did not expect it to be Super yummy

    • — Aya on October 1, 2019
    • Reply
  • Made this salad yesterday for a vegan dinner buffet. It was delicious and all gone by evening’s end. I might add a little less cayenne next time but loved the combination of ingredients. Will make it again.

    • — Bev on June 16, 2019
    • Reply
  • Hi Jenn , I was looking for a salad recipe that had protein and would still be fresh when it was lunchtime at work…this is perfect for school or work lunches!!! Crunchy, full of flavor and nutritious as well ! Thank you!!🙏❤❤

    • — Kathleen A Vukasovich on June 10, 2019
    • Reply
  • Jenn, if possible, I would like to substitute preserved lemon for the lemon zest and juice. How much would you suggest that I use? Thanks.

    • — Judie on May 24, 2019
    • Reply
    • Hi Judie, I think preserved lemon would work here, but it’s hard to say how much. I’d just add that, the salt, and the honey to taste. I’d love to hear how it turns out!

      • — Jenn on May 24, 2019
      • Reply
      • I chickened out and followed your recipe to a T. It was delicious alongside your Moroccan grilled chicken and Israeli couscous.

        • — Judie on May 26, 2019
        • Reply
  • Made this (along with the couscous and Moroccan grilled chicken) and it was absolutely FANTASTIC! TOTAL hit with the family and I might have sneaked some for 2nd dinner 😉 Packed a MAJOR flavorful punch and a fantastic way to eat veggies!

    • — K. Crowson on May 3, 2019
    • Reply
  • I made this recipe exactly as written and loved every bite. It made quite a lot for only two people but I didn’t mind since it was so delicious. I ate it with grilled salmon on one occasion and roasted chicken on another. In between, I had it alongside sandwiches and stole bites from the fridge. It makes my mouth water just writing about it.
    The second time I had it was with arugula added. It was even more beautiful to look at and added a nice peppery punch.
    I plan to take it as my contribution to a potluck this coming weekend and I know it will be a hit.
    Every recipe I’ve tried from this site or the cookbook has been exceptional.

    • — Kerry Smith on April 11, 2019
    • Reply
  • This was delicious! Was trying not to waste leftover carrots. I substituted raisins for currants and pine nuts for the almonds just because that was what I had. So good, Jenn, thank you, I had very made a carrot salad before but I definitely will again.

    • — Sara on March 21, 2019
    • Reply
  • This is So Delicious. I was looking for a salad to serve with a curry dinner, and I think this will be perfect. This is the 3rd thing I’ve tried on this blog and I think I’m going to have to try everything you post. The balance of flavors that you manage is so delicious and perfect. Wish I knew how to do that, but I’m quite happy to have access to your recipes and cook book in the mean time! Thank you so much.

    • — Jen on March 17, 2019
    • Reply
  • Excellent salad or even light, main dish. I’m sensitive to hot spice so I halved the amount of cayenne. It was perfect for me. Very flavorful and not at all flat.

    If someone can explain how to coarsely slice the carrots on the food processor, I’d like to know. Seriously. I knew that if I used the grating blade I’d end up with mush (well, relatively speaking). Instead, I used the slicing blade.

    My carrots turned out fine as far as the coarseness, but not ready for prime time in terms of appearance.

  • This Moroccan salad is very delicious! If you aren’t able to find currants, you could substitute dried cranberries….they would be a bit larger than the currants. This dish is a pop of color and very beautiful with Grilled Moroccan Meatballs and rice pilaf.

  • This salad should be 10 stars. I LOVED this salad. It smells so good and tastes even better. I used golden raisins instead of currants.
    I will definitely make this again. I shared on facebook and a friend wanted recipe so I shared your wonderful recipes on your website Once upon a chef. I want to make so many more things you have on your website. I love to cook and try different things. Thanks for a great recipe.

    • — Jennifer Wheeler
    • Reply
  • I ve been to Morocco and this recipe does not disappoint! Ahhh take me back! Very easy and so much flavor! I wish I tried this one earlier!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.