Moroccan Carrot & Chickpea Salad
Vibrant Grated Carrot Salad Tossed with Chickpeas, Raisins, Toasted Almonds, and a Zesty Orange-Lemon Dressing
This vibrant Moroccan-inspired salad combines sweet grated carrots with creamy chickpeas, plump raisins, and crunchy toasted almonds in a citrus dressing.
The secret is macerating the raw grated carrots in a citrus and cumin dressing for at least 30 minutes to tenderize the fibrous roots while keeping their signature crunch. Enjoy the recipe!
Recipe
- Whisk Dressing: In a mixing bowl, whisk together extra-virgin olive oil, lemon juice, lemon zest, orange juice, honey, ground cumin, salt, black pepper, and cayenne pepper until glossy and smooth.
- Combine & Macerate: Coarsely grate peeled carrots using a box grater. In a large bowl, toss the grated carrots with rinsed chickpeas, currants or raisins, minced shallots, garlic, and chopped fresh mint and cilantro.
- Dress & Chill: Pour the citrus dressing over the salad mixture, toss thoroughly, cover, and refrigerate for at least 30 minutes to allow the flavors to blend and carrots to tenderize.
- Toast & Garnish: Toast slivered almonds or walnuts in a dry skillet over medium-low heat for 3–4 minutes until golden. Scatter over the chilled salad just before serving.
💡 Chef Notes & Tips
- Meal-Prep Friendly: This sturdy salad stores well in an airtight container in the refrigerator for up to 4 days. Add the toasted almonds right before serving to maintain their crunch.
- Vegan Adaptation: Replace the honey in the dressing with an equal measure of pure organic maple syrup or agave nectar.
