Sunshine Moroccan Carrot & Chickpea Salad – Bright, Zesty & Plant-Based Goodness
This Sunshine Moroccan Carrot & Chickpea Salad is a vibrant, flavor-packed dish inspired by North African spices and fresh ingredients. Shredded carrots, tender chickpeas, and fragrant herbs are tossed in a citrusy cumin dressing with hints of garlic and paprika. It’s naturally vegan, gluten-free, and perfect for meal prep, potlucks, or light lunches. Serve chilled and garnish with fresh mint, parsley, or toasted almonds for extra texture and flair.
Equipment
- Mixing bowls
- Whisk
- Grater or food processor
- Knife and cutting board
- Measuring spoons
Ingredients
Core:
- 3 cups shredded carrots
- 1½ cups cooked or canned chickpeas (rinsed)
- ¼ cup chopped fresh cilantro or parsley
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- Salt and pepper to taste
Optional Add-ins:
- ¼ cup chopped dates or raisins
- ¼ cup crumbled feta cheese
- ½ cup chopped cucumber or arugula
- 2 tbsp toasted almonds or sunflower seeds
- ½ cup cooked quinoa
- Pinch of cayenne or 1 tsp harissa (for heat)
Instructions
- Prep Ingredients: Grate carrots, rinse chickpeas, and chop herbs.
- Make Dressing: In a small bowl, whisk olive oil, lemon juice, cumin, coriander, paprika, salt, and pepper.
- Combine Base: Toss carrots and chickpeas with the dressing in a large bowl.
- Add Extras: Mix in herbs and any optional ingredients like dates, feta, nuts, or quinoa.
- Rest: Let salad sit for 10–15 minutes to allow flavors to meld.
- Serve: Enjoy chilled or at room temperature. Garnish with extra herbs and lemon wedges.
Notes
- Make-Ahead: Store in fridge for up to 3 days. Keep greens and cheese separate until serving.
- Flavor Tip: Toast spices briefly for deeper aroma.
- Customization: Add grilled chicken, tofu, or lamb for protein. Serve over couscous or bulgur for a grain bowl.
- Sweet Twist: Try orange zest or pomegranate seeds for a fruity lift.
- Creamy Version: Stir in tahini or Greek yogurt dressing.