22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

Moroccan-Spiced Carrot & Chickpea Salad

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.

moroccan-spiced carrot and chickpea salad in white bowl.

Packed with fragrant spices, vibrant colors, and a perfect mix of sweet and savory flavors, this Moroccan-spiced carrot and chickpea salad is a feast for the senses. It puts a unique spin on the classic carrot-raisin salad. And the best part? You don’t need any hard-to-find ingredients to make it. Everything that makes it special is probably already on hand in your kitchen.

Pair the salad with my grilled Moroccan chicken, grilled Moroccan meatballs, or perhaps with my butternut squash and sweet potato soup for a lighter meal. It’s also perfectly satisfying on its own—just right for a pack-and-go lunch or those quiet nights when you’re dining solo and don’t want to fuss with a whole meal.

What You’ll Need To Make Moroccan-Spiced Carrot & Chickpea Salad

moroccan-spiced 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 shred the carrots by hand or buy them already shredded and bagged from the supermarket.

Step-by-Step Instructions

In a large bowl (large enough to mix the entire salad), combine all of the ingredients for the dressing.

dressing ingredients in mixing bowl.

Whisk to combine.

dressing ingredients whisked in mixing bowl.

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!

toasted almonds on baking sheet.

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

ingredients for moroccan-spiced carrot and chickpea salad in mixing 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.

mixed carrot and chickpea salad.

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

moroccan-spiced carrot and chickpea salad in white bowl.

You May Also Like

Moroccan Carrot & Chickpea Salad

Spice up your mealtime with this Moroccan-spiced carrot and chickpea salad—a satisfying, no-fuss dish that offers a deliciously unique twist on the classic carrot-raisin salad.

Servings: 6 (as a side dish)


For the Dressing

  • ¼ cup extra virgin olive oil
  • 1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
  • ¼ cup freshly squeezed orange juice, from one large orange
  • 1½ tablespoons honey
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper

For the Salad

  • 1 pound carrots, peeled and shredded
  • ⅓ cup currants
  • ½ cup slivered almonds, toasted (see note below)
  • ½ 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

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:


  • I love the salad! What with the freshness of the citrus and mint, and the tang of cayenne, it’s one that I eat often! So colourful, so fresh!

    • — Catherine V. on June 7, 2022
    • Reply
  • This looks like a really delicious recipe, but I would call it ‘Moroccan inspired’. I’m Moroccan, and there is no such salad in Morocco. We have a grated carrot salad with orange juice and cinnamon. There is another carrot salad recipe in which the carrots are steamed and seasoned with cumin, lemon and garlic. This is not to undermine this salad, which truly looks delicious, but it’s just not a Moroccan recipe.

    • — Lina C on May 24, 2022
    • Reply
    • Hi Lina, Thanks for your feedback — I’m going to tweak the name. 🙂

      • — Jenn on May 26, 2022
      • Reply
      • Jenn
        This is a Moroccan recipe. I had this salad at one of the finest restaurants in Marrakech. We loved it so much we had 3 orders! Your recipe tastes just like it, and I’m so happy that I can make it at home. Your recipe is tweaked even to a higher octave. Absolutely delicious. I love your recipes!

        • — Joy on July 22, 2023
        • Reply
        • 💓

          • — Jenn on July 24, 2023
          • Reply
  • I love cooking with chickpeas and this salad delivers! The dressing is delicious!

  • Wow! Just delicious. As a vegetarian, I didn’t need to add anything. I omitted the garlic ‘cos I can’t read apparently, but that’s fine as I’m not a huge fan of garlic. Embarrassingly I couldn’t stop eating this lovely salad.

  • Absolutely delicious. Made this last night for a dinner party with friends and everyone loved it. This will become a new staple for me. I used red and orange carrots and it was so beautiful,

  • This is the most delicious salad ever! I’ve made a twice for company, and have been asked for the recipe both times. It’s definitely a staple in our household now.

  • This is the best carrot salad ever and I don’t care for cilantro or chickpeas. Cilantro is so right for this salad and completes the complexity of the spices. It’s both exotic and homey at the same time. I made it yesterday and made it again today.

  • This is the best carrot salad I have eaten and it’s so easy to make! I added a little extra cayenne and subbed Craisins for currants. Thank you, Jenn!

  • This was very delicious. My wife had 3 servings. It’s a keeper. I could not find black currants so used some dark raisins we had.

    All the recipes I’ve tried I get great feedback.

    Happy New Year

  • This was fabulous! We loved the complex-yet-bright flavors. This will go into my regular rotation. So yummy, thank you for sharing!

  • Amazing flavors! I did not have currants on hand so I used one stalk of very thinly sliced celery. Next time I will be sure to use currants!
    This is our new go-to Carrot Salad – thank you!!

  • Absolutely delicious! This recipe is a keeper!!

  • I make this salad every time I throw a Moroccan dinner party. Always liked by many. So refreshing! Perfect for any summer dinner! And, of course, I love the fact that you don’t have to use mayonnaise to make a carrot salad tasty.

    • — Linda Lou Birnie
    • Reply
  • I have made this salad numerous times, love it!!!

  • Made this last night to have with lamb Koftas and a yogurt and mint raita, it was delicious and will definitely be on our “go to list”. What my husband calls “a keeper”

  • I’ve been looking for delicious, nutritious salads to keep in the fridge for sides and snacks. This fits the bill! It’s also great for your vegetarian friends because it has lots of protein with the almonds and chickpeas.

  • I have used another recipe for Moroccan carrot salad for years – but this recipe has now become my favorite. Such a wonderful combination of spices! I used chili flakes instead of cayenne. Very fresh with a slight kick!

  • I have made this four times, now. Each time I get rave reviews. It’s so good, it’s a mystery!
    Use fresh spices, you can sub raisins for carrots, and make a double batch to share with friends.
    Five big stars!

  • Lovely, fresh salad! A keeper! Thanks for sharing, Jenn!

  • This was delicious and I didn’t even have all the fresh ingredients. I subbed raisins for currents (soaked in the OO/juice), Real Lemon Juice for fresh, OJ concentrate w/water for fresh, green onion for shallots and didn’t have coriander. It was still amazing. Can’t wait to try more recipes.

  • My husband claims he doesn’t like chick peas but every time I make this he raves about it. The combination of sweet and tangy flavors plus various textures is so pleasing to the palate. It couldn’t be easier to make and it keeps really well too; in fact I like it better on day two. I’ve taken this to potlucks and always get requests for the recipe. This is a favorite go-to side dish in our house any time of year. Last night I served it alongside chicken prepared in the tagine; in summer it accompanies grilled lamb with Moroccan spices.

  • This was great! I did not have cumin so I added 3/4 t of curry powder as it has cumin in it, delish!

  • I love this salad! It’s perfect for a potluck (when we’re able to get back to doing those again) because it’s vegetarian-friendly can be served at room temp. When I’m pressed for time I buy bagged pre-shredded carrots, and I’ve substituted sunflower seeds in place of almonds to make it nut-free for allergy concerns.

  • Very yummy recipe highly recommend.

  • This is very tasty and now my favorite carrot salad by far. Thank you for sharing it.

  • 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
    • 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

  • 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
    • 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.

  • I have all the ingredients except for allspice. Would it be ok to omit or should I substitute with something?

    • Hi Melisa, You could add an additional 1/4 tsp of any of the other spices. Hope you enjoy!

  • 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.

  • Made the Moroccan Carrot and Chickpea Salad… absolutely delicious. My daughter says “ it’s a keeper “!

    • 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.

      • How long will this keep in fridge? How long in advance can it be made?

        • Hi B, this lasts nicely in the fridge for several days. Hope you enjoy!

  • Made it. Loved it. Made it again. Loved it again. Thanks for a wonderful recipe.

  • 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
    • 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
    • Reply
    • So glad you enjoyed it! ❤️

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

  • Absolutely wonderful flavors. I used raisins instead of currants and carrots and mint from my garden.

  • I did not expect it to be Super yummy

  • 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.

  • 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
    • 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.

    • 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!

      • I chickened out and followed your recipe to a T. It was delicious alongside your Moroccan grilled chicken and Israeli couscous.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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 Comment

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