Moroccan carrot chickpea salad is loaded with delicious good-for-you ingredients. This recipe calls for carrots, chickpeas, walnuts, parsley, and dates. The honey-lemon dressing ties this delicious salad together in minutes!
A freshy fresh, almost exotic, salad that doesn’t call for any exotic ingredients. Don’t you just love that? It’s like taking a mini vacay without having to take your tuchus off the couch. I am ab-sol-ute-ly in LOVE with this Moroccan carrot chickpea salad.
So about a week and a half ago, my world changed. And no, it’s not a big, life altering change that most people expect when they hear ‘my world changed’. It’s a change in the most tastiest of ways. My friend Fariha (pronounced Far-ee-ha) sent me a batch of her addictive Moroccan carrot chickpea salad, that had me instantly falling in love before I had even swallowed my first bite. Boy, I fell hard!
So obvi, I did what any good food blogger does, I bugged her until she agreed to giving me the recipe. I tied her to a chair and threatened to kidnap her first born (she doesn’t even have one yet) if she didn’t squeeze it out. But that doesn’t really count, right? I kid! No Farihas were harmed in the making of this salad.
I love it when a salad calls for only a few simple ingredients and produces the maximum flavor impact. The ingredient list for this moroccan carrot chickpea salad is pretty simple and straightforward.
And the honey-lemon dressing is quick and easy to come together.
For the dressing all you need is a little bit of cumin powder, extra virgin olive oil, the juice of a lemon, honey, salt, and the smallest pinch of chili powder. Toss is all in a jar that has a lid and give it a good shake.
You probably have most of these ingredients at home already. The salad portion only calls for one ingredient that isn’t really a staple in most homes. Dates. If you want to give this salad a try but don’t have them at home, raisins or dried cranberries are another option. But I definitely urge you to give it a try with dates at least once! Like I said, it changed my world!
What you’ll need:
The best part is that most of these ingredients don’t require much prep work. So you’re looking at a salad that literally comes together in 10 minutes. Yup, that’s it!
Moroccan carrot chickpea salad is ideal to make for a boxed lunch, barbecue parties, picnics, luncheons, and pretty much any other gatherings you can think of. Maybe not breakfast. That would be a wittle wierd.
I serve this moroccan salad with my Lebanese Meat pies (sfeehas) for dinner or lunch. The mellow flavors of the salad compliment the bold flavorful meat pies perfectly!
You’re gonna looooooove it!
- ½ teaspoon cumin powder
- ⅓ cup extra virgin olive oil (or any other light colored oil)
- Juice from 1 lemon (about 2 tablespoons)
- 1 tablespoon honey (or agave nectar)
- ½ teaspoon sea salt
- ⅛-1/4 teaspoon chili powder (depending on spice preference)
- 4 medium carrots, sliced - ¼ inch thick
- 3 scallions, thinly sliced
- 2½ cups fresh or (2 - 15oz can drained + rinsed) chickpeas
- ⅓ cup pitted dates, sliced to ¼ inch thickness.
- 1½ cups (packed) parsley, whole florets with stems removed
- ⅓ cup walnuts, chopped
- Place all ingredients in a jar that's at least 6 oz, cover with a lid, and shake. The dressing should come together within a few shakes. Alternately, you can place the ingredients in a small bowl and whisk. Set aside.
- Place all ingredients in a bowl, toss the salad with the salad dressing until the dressing is evenly dispersed. Serve salad at room temperature or let cool for an hour before serving.
Prepared salad with dressing lasts up to 2 days in the refrigerator before wilting.
I adapted this recipe from my friend Fariha who was inspired by 101Cookbooks.
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