How to make Moroccan carrot and chickpea salad tasty

Moroccan carrot and chickpea salad - Turned out great! Very moist.. Today I am sharing this Moroccan carrot and chickpea salad! A quick and easy dinner that is ready in under 40 minutes! How to make Moroccan Carrot and Chickpea Salad. You'll need the zest and juice of one large lemon. She was referencing a carrot and chickpea salad, and I was seated in my kitchen, two feet from a cluster of ruby-hued dried pluots. The complete title of this recipe (as written here) should actually be Moroccan Carrot and Chickpea Salad with Dried Pluots and Toasted Cumin Dressing - a mouthful. 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.

You can cook Moroccan carrot and chickpea salad with 20 Ingredients and 4 steps. See the following guide!

1. For the dressing.
2. 1/4 cup olive oil.
3. 1 tsp lemon zest.
4. 3 tblsp lemon juice from 1 large lemon.
5. 1 and 1/2 tblsp honey.
6. 1/4 tsp ground coriander.
7. 3/4 tsp salt.
8. 1 tsp ground cumin (jeera).
9. 1/2 tsp ground ginger.
10. 1/2 tsp ground cinnamon.
11. 1/4 tsp (or less) ground allspice.
12. 1/4 tsp (or more) cayenne pepper.
13. For the salad.
14. 1/2 kg carrots (peeled and coarsely grated).
15. 1/3 cup currants (or less, can use raisins).
16. 1/2 cup slivered toasted almonds.
17. 1/2 cup chopped fresh mint and dhania, plus more for serving.
18. 1 can chickpeas, rinsed and drained.
19. 2 tblsp finely minced shallots or red onion.
20. 1 minced garlic clove.

Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. This Moroccan carrot and chickpea salad recipe is a hearty gluten-free and vegetarian meal in a bowl. This vibrant shredded Moroccan carrot salad is one of my absolute favourites and is on regular rotation in our house throughout spring and summer. Healthy, vegan, and ideal for packed lunches or a My sister has been asking for quick and easy dinner or easy to pack lunch recipes, and this vegan Moroccan quinoa, carrot, and chickpea salad fits the bill.

1. In a large bowl, whisk together all ingredients - olive oil, lemon zest, lemon juice, honey, ground coriander, salt, ground cumin, ground ginger, ground cinnamon, ground allspice, cayenne pepper - for dressing.
2. To the dressing, add all of the ingredients - grated carrots, currants or raisins, slivered toasted almonds, chopped mint, dhania, chickpeas, red onion finely minced, minced garlic - for the salad and toss well. Cover with plastic wrap and refrigerate for 30mins..
3. Taste and adjust seasoning. You may need more salt, lemon or honey depending on the sweetness of the carrots..
4. Place in serving dish and garnish with more chopped herbs. Serve cold..

This Moroccan carrot and chickpea salad is a perfect salad to have for a main course. Equally, it works as a delicious slide salad, particularly in these. Moroccan carrot salad is a Holiday treat on our families' table, even though it is really easy to make and it took us too many tries to perfect! It's a great North African dish that everyone enjoys. We love the blend of deliciously sweet cooked carrots in a savory (and sometimes spicy!) blend of cumin, sumac.