Moroccan Carrot Chickpea Salad
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!
Servings: 4 large salads or 6-8 side
Ingredients
For the salad dressing:
- 1/2 teaspoon cumin powder
- 1/3 cup extra virgin olive oil or any other light colored oil
- Juice from 1 lemon about 2 tablespoons
- 1 tablespoon honey or agave nectar
- 1/2 teaspoon sea salt
- 1/8-1/4 teaspoon chili powder depending on spice preference
For the moroccan carrot chickpea salad:
- 4 medium carrots sliced - 1/4 inch thick
- 3 scallions thinly sliced
- 2 1/2 cups fresh or 2 - 15oz can drained + rinsed chickpeas
- 1/3 cup pitted dates sliced to 1/4 inch thickness.
- 1 1/2 cups packed parsley, whole florets with stems removed
- 1/3 cup walnuts chopped
Instructions
For the salad dressing:
- 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.
For the moroccan salad:
- 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.
Notes
- Both components of this salad can be prepared ahead of time and kept in the refrigerator until ready to serve
- 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.
