Moroccan Carrot & Chickpea Salad

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


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


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


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!


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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)


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.

Nutrition Information

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  • 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.

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.

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Reviews & Comments

  • Very yummy recipe highly recommend.

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

    • — Stacy on September 24, 2020
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  • 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
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  • 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
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  • 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
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  • 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 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
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    • Hi Melisa, You could add an additional 1/4 tsp of any of the other spices. Hope you enjoy!

      • — Jenn on July 15, 2020
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  • 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
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  • Made the Moroccan Carrot and Chickpea Salad… absolutely delicious. My daughter says “ it’s a keeper “!

    • — Denise Finger on June 9, 2020
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    • 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
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  • Made it. Loved it. Made it again. Loved it again. Thanks for a wonderful recipe.

    • — Terri on April 20, 2020
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  • 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!

    • — 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
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  • Superb, sublime, stunning! A treasure trove of flavors.

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

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

    • — Aya on October 1, 2019
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  • 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
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  • 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
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  • 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
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      • 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
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  • 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
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  • 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
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  • 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.

    • — Judy on January 1, 2019
    • Reply
  • 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.

    • — Debra on December 20, 2018
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  • 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
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  • 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!

  • I made this for my business partner and she has been obsessed with it ever since. So easy to make and bring for potlucks or make ahead for a dinner or lunch party (or just yourself). Love the flavors!

  • Oh my gosh! This salad was delicious! It was the perfect side for my Moroccan themed dinner. For the fresh herb ingredient, I used half cilantro and half mint. Loved the combo. Thanks Jenn!

  • This salad was delicious but next time I’d leave out the cayenne as it was very spicy. I feel it detracts from the other fresh ingredients.

  • Wow, if I had a restaurant, this would be the salad I’d serve. Excellent! This is will be our staple salad.

  • YUM! I made this exactly as written, using mint from the garden, and everyone loved it. This is a great picnic salad.

  • Such a good recipe! Great by itself or with other Moroccan style dishes.

  • Awesome a real crowd pleaser.

  • I love carrots and traditional carrot salads. This beats anything I’ve ever eaten with a raw carrot! No joke–I ate it all week without ever tiring of it. It is perfection. THANK YOU, Jenn!

  • 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!

  • 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. 👍

  • 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!

    • Can you use pre/shredded carrots and how much would you use to equal the recipe.

      • — Davita on March 2, 2020
      • Reply
      • Hi Davita, Sure, pre-shredded carrots should work here. You’ll need 16 ounces. Enjoy!

        • — Jenn on March 3, 2020
        • Reply
  • 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.

  • 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 (-:

  • Awesome recipe. Easy and tasty. Ka pai.

  • 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.


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

  • 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.

  • 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
    • 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.

      • Thanks, Jenn! Will try and let you know how it goes ;). Caroline

        • — Caroline McNeill
        • Reply
  • 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!!!

  • 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.

  • Awesomely delicious. Wouldn’t change a thing

    • — Hemanth Jayakumar
    • Reply
  • Wow this is my new favorite salad. I used fresh mint and cilantro and it is just fabulous.

  • 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.

  • 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!

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

  • Really delicious, healthy and nutritious, a great way to dress up chick peas.

    • May I make this the night before?

      • — Dag on July 10, 2019
      • Reply
      • Hi Dag, I think this is best eaten the day it’s made, but you could probably get away with making it the night before. Please let me know what you think if you make it in advance!

        • — Jenn on July 11, 2019
        • Reply
  • 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.

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

    Thanks for sharing I love it.

  • 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!!!

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

  • YUM!

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

  • This was delicious! Lovely flavors and I felt healthier after eating it

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

  • 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.

  • 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
    • Reply
  • This salad was just perfect. My family enjoyed it.

  • 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!!!

  • 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!!

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

  • 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!

  • 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!!

  • 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!!

  • 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.

  • 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.

  • 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!!!

    • Love the idea for the different color carrots, Christine. Thanks!

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

    • — Christine Byrnes
    • Reply
  • 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! 🙂

  • Is there anything I could substitute for the currants?
    Thanks in advance for your time. We love your recipes at my house!! 🙂

    • Hi Ashlea, You can use any dried fruit that you like or just leave them out.

    • Hi I am in the process of making this recipe and I have a question, is it possible to use 0% Greek yogurt instead of olive oil? I am trying to make it low fat ??

      • — Johanna Faricelli on August 26, 2020
      • Reply
      • Hi Johanna, I suspect it will work, but it will have a different taste and texture. You may want to add a bit more orange juice to thin out the dressing a little; it will also help to reduce the tartness the yogurt will add. Please LMK how it turns out!

        • — Jenn on August 27, 2020
        • Reply

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