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Moroccan Carrot & Chickpea Salad

5 stars based on 35 votes


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!).


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.


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.


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.


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


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.


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


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


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.


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


My Recipe Videos

Moroccan Carrot & Chickpea Salad

Servings: 6 (as a side dish)


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


  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.
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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, 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.

Reviews & Comments

  • 5 stars

    This is quite possibly my favorite salad ever! I’ve made it twice already. The flavor combinations just hit the right spot for me!! Thanks so much for yet another hit, Jen!

    - Flo on March 7, 2018 Reply
  • 5 stars

    I skipped the currants & baked the chickpeas till golden brown before adding to the salad (for some extra crunch). Otherwise followed it to a tee. Loved it. So flavoursome. 👍

    - Aiman Amin on March 2, 2018 Reply
  • 5 stars

    Excellent! So full of flavor! We had this at gourmet group and loved it! I made it myself and made these substitutions:
    Edamame for the chickpeas and used dried cherries for the currants. The family loved it!

    - KATHY TRAN on February 14, 2018 Reply
  • 5 stars

    This salad is so delicious that I couldn’t stop eating it. For the life of me I can’t remember what else we had with it.

    - Leslie Selby on February 2, 2018 Reply
  • 5 stars

    The first time I made this salad my guests kept eating it till it was gone, all the other food stayed untouched (it was cooked without using Jenn’s recipes (-:

    - Olga on December 22, 2017 Reply
  • 5 stars

    Awesome recipe. Easy and tasty. Ka pai.

    - Andrea on September 20, 2017 Reply
  • 5 stars

    Flavor explosion!! This is hands-down theee best salad I’ve made or eaten this year–and I’m no spring chicken, as they say. I just found your site today, and look forward to more recipes.

    - Connie on August 13, 2017 Reply
  • 5 stars


    - sherri roda on May 14, 2017 Reply
  • 5 stars

    Such a delicious salad! Simple ingredients, easy to make, and so fresh.

    - Mary on May 13, 2017 Reply
  • 5 stars

    This is perfect and better than anything I’ve bought from a cafe or supermarket. I’m also happy to have this as a complete meal by itself.

    - JL on April 30, 2017 Reply
  • Hi Jenn,

    I love your website and your recipes! Thank you so much. I want to try the Moroccan carrot and chickpea salad, but am allergic to oranges (any citrus but lemon and lime really). Is there something I can substitute for the orange juice? I plan on making the grilled Moroccan chicken, couscous salad with apricot vinaigrette (with quinoa – have gluten intolerance). Sounds totally yummy! Thanks for any ideas you can give me re:orange substitute.
    Caroline in Wilton, CT

    - Caroline McNeill on April 27, 2017 Reply
    • Hi Caroline, Can you have pomegranate juice? I think that would work well in place of the orange juice. And you can use the POM bottled juice to make it easy.

      - Jenn on April 27, 2017 Reply
      • Thanks, Jenn! Will try and let you know how it goes ;). Caroline

        - Caroline McNeill on April 29, 2017 Reply
  • 5 stars

    I made this delicious salad to go with moussaka and rice pilaf last Saturday night for a dinner party. It was fabulous and looked beautiful! I can always count on your blog for delicious and reliable recipes. Thank you!!!

    - Debbie Freschl on March 2, 2017 Reply
  • 5 stars

    This was so fresh and surprising.The cayenne with the sweet warmth of the other spices all carried in a citrus dressing was divine. It’s a winner.

    - Shelly Hayes on February 6, 2017 Reply
  • 5 stars

    Awesomely delicious. Wouldn’t change a thing

    - Hemanth Jayakumar on January 19, 2017 Reply
  • Wow this is my new favorite salad. I used fresh mint and cilantro and it is just fabulous.

    - Kristin on January 5, 2017 Reply
  • 5 stars

    Excellent recipie. Enjoyed every bite. I substituted chickpea with white bean because I did not have chickpea in my pantry. Very delicious!!! Plan to make with chickpea soon.

    - HHA on December 1, 2016 Reply
  • 5 stars

    So delicious! I made this exactly as written and wouldn’t change a single thing. It’s a wonderful blend of flavor, color and nutrition. So good with lamb patties or grilled pork tenderloin. I made this in the early afternoon to let the flavors meld. LOVE!

    - Charlene on December 1, 2016 Reply
  • 5 stars

    What a delicious, healthy salad with complex flavors. My family really enjoyed this and I would make it again. Love your website!

    - Maria on July 12, 2016 Reply
  • Really delicious, healthy and nutritious, a great way to dress up chick peas.

    - Geraldine on July 12, 2016 Reply
  • 5 stars

    I made this last night to go with the grilled Moroccan Chicken. It’s light refreshing and sweet. A winner. I will be making this one again for sure.

    - MP on March 22, 2016 Reply
  • 5 stars

    Very, very good. Have already shared with my 2 daughters and a friend.

    Thanks for sharing I love it.

    - Darlene on March 2, 2016 Reply
  • 5 stars

    I had an abundance of carrots and searched for a salad to use them in. Boy, am I happy I found this recipe. I took it to my book club dinner and it was gobbled up. All 10 women asked for the recipe! Delicious!!!

    - Lorri on February 23, 2016 Reply
  • 5 stars

    One of the best salads ever…………will be one of my go-to’s now.
    Thank you!

    - trudi gauld on February 14, 2016 Reply
  • 5 stars


    - Reta Layton on February 6, 2016 Reply
  • 5 stars

    This had become a regular in my lunch box… have a little jar with the spice mix ready for faster preparation.

    - Myriam on January 11, 2016 Reply
  • This was delicious! Lovely flavors and I felt healthier after eating it

    - Samantha on December 10, 2015 Reply
  • 5 stars

    LOVED this!! Had to tweak due to a cinnamon allergy, but other than that, perfection!!

    - MaryEllen on October 29, 2015 Reply
  • 5 stars

    I was about to go to a friends BBQ and was told not to take anything ,but I felt that I should bring something .
    The only thing I had was carrots and chickpeas ,so I decide to do the morrocan carrot and chickpea salad.
    I adapted it to what I had ,so I was unable to use fresh lemon and orange ,instead used the lemon juice already brought and orange juice in a bottle and was missing all spice and scallions ( so I left those out).everything else I had and the salad was delicious .Thankyou for being my saviour and saving the day.

    - Cindy mccluskey on September 19, 2015 Reply
  • I have made this salad many times for family and friends this summer and it is always well received. If you like Indian spices and orange flavor, you will really enjoy this. As a vegetarian, I make this for dinner with a big tossed green salad. The leftovers are great the next day for lunch too!

    - Christina Maffia on August 29, 2015 Reply
  • 5 stars

    This salad was just perfect. My family enjoyed it.

    - Kanupriya on August 17, 2015 Reply
  • 5 stars

    O MY GOSH! This is just amazing!!! I did a few things different:
    I doubled the recipe, and added an extra can of garbonzos (3 cans, instead of 2)
    Added fresh grated ginger instead of powdered ginger.

    This is an absolutely awesome recipe. Very interesting.

    If you ever decide to publish a cookbook, let us know (I’m sure you will). I’ll buy it!!!

    - Sue Ebbers on May 18, 2015 Reply
  • 5 stars

    This was delicious especially after it had a chance to sit in the fridge and the flavors came together. I used golden raisins since I didn’t have currants on hand and it was still gorgeous and tasty. Thanks for a great recipe!!

    - Sonia on March 30, 2015 Reply
  • 5 stars

    The carrot salad is a flavor EXPLOSION! Quick to prepare and delicious beyond belief. I highly recommend and thank you once again.

    - Pilar Keyes on March 29, 2015 Reply
  • 5 stars

    I have made this salad several times since it is such a crowd pleaser! However be aware it takes some time and muscle to shred all of the carrots – if you are like me and do not have a food processor – but I do it anyway since I like the freshness from the whole carrots. I have used craisins instead of the currants just because I had them on hand and love the taste!

    - katelyn k. on March 27, 2015 Reply
  • This salad was delicious and fresh tasting! My family all enjoyed it very much. I served it with grilled chicken and a couscous salad. Can’t wait to make it for friends!!

    - Antoinette Eruckson on March 19, 2015 Reply
  • 5 stars

    This is such a fantastic salad I wish I could give it more than 5 stars! Everything about it is wonderful–the perfect combo of taste and texture, spiciness, and sweetness.
    Awesome. My only regret is I took it to my daughter’s house to have dinner there and left her all the leftovers. Luckily it’s easy to make and I’ll have it again soon! Love this!!

    - Jane W on January 22, 2015 Reply
  • 5 stars

    This recipe deserves 6 stars! I suspected that this recipe would be good (what’s not to love about carrots and chickpeas), but the citrus dressing, the fabulous blend of spices and the currants (I used raisins) and toasted almonds just knock it out of the park! We served this salad with some grilled chicken thighs and your perfect Basmati rice – we love, love, LOVED it! Thank you, Jenn.

    - Liesel on December 15, 2014 Reply
  • 5 stars

    This is not only delicious but gluten free and great for vegetarians too. It’s going in to regular rotation at our house especially in winter when the usual sumner salad ingredients are not readily available. Great pop of color. Easy to get ingredients.

    - Janice on December 3, 2014 Reply
  • 5 stars

    If you’re wondering if you should make this recipe, the answer is YES! Immediately! It was so delicious and incredibly flavorful – each bite had sweetness, spiciness, crunch and nuttiness. Absolutely delicious. I found myself standing at the counter eating bite after bite when I had meant to just taste it before it chilled for a while. I found this salad to be best the day I made it and still very good the next day. After that it may get a little soggy, but still tasted good. I also used orange, purple and white carrots when I made it and the colors were gorgeous together. This one will now be a staple at our house!!!

    - Christine on November 21, 2014 Reply
    • Love the idea for the different color carrots, Christine. Thanks!

      - Jenn on November 21, 2014 Reply
  • 5 stars

    This is an incredibly flavorful dish…bursting in your mouth.

    - Christine Byrnes on October 23, 2014 Reply
  • 5 stars

    If it’s anything like your carrot slaw I’m sure this’ll be incredible. I recently made several of your dishes for an anniversary party & the food was a hit. Thanks for sharing your wonderful recipes! 🙂

    - Ash on October 9, 2014 Reply
  • Is there anything I could substitute for the currants?
    Thanks in advance for your time. We love your recipes at my house!! 🙂

    - Ashlea on October 9, 2014 Reply
    • Hi Ashlea, You can use any dried fruit that you like or just leave them out.

      - Jenn on October 9, 2014 Reply

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