Moroccan Carrot and Chickpea Salad

I love the warmth of middle-eastern spices and this recipe really brings them out!

Listen up: this is no boring, limp salad!

I tried this Moroccan-inspired carrot and chickpea salad for the first time at a friend’s house and it became a favourite of ours ever since. It can be served as a vegetarian main course (vegan without the feta) or as a side dish to your favourite protein. It can be made in advance and travels well, so it’s great for entertaining or packed lunches, picnics, and potlucks. It’s very satisfying, totally delicious and it’s also gluten-free.

I hope you try it and love it as much as we do!

Moroccan Carrot and Chickpea Salad

This fragrant salad is quick and easy to make, and totally delicious!
Prep Time25 minutes
Total Time25 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Middle Eastern
Keyword: Gluten-free, Quick
Servings: 4
Author: Hellen |


  • 4 cups carrots grated
  • 2 cups chickpeas cooked, drained
  • 8 dates Medjool or regular, pitted and chopped (swap dried apricots or ½ cup raisins)
  • ½ cup red onions swap shallots or scallions, diced or sliced finely
  • ½ cup cilantro fresh, chopped (swap parsley)
  • ¼ cup olive oil extra virgin
  • 1 tbsp tahini (optional)
  • 2 limes zest and juice
  • 1 tsp cumin ground
  • ¼ tsp nutmeg freshly grated or powder
  • ½ tsp turmeric powder
  • ¼ tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper freshly ground

For serving

  • ½ cup pistachios salted or not, roasted and shelled - coarsely chopped
  • ¾ cup feta cheese crumbled (optional - omit for vegan salad)


  • In a large bowl, make the dressing by whisking together the olive oil, lime zest and juice, and the dry spices until combined.
  • Add the grated carrots, chickpeas, dates or raisins, red onions or scallions, and fresh herbs and toss to coat.
  • Serve right away or make ahead, cover and keep in the refrigerator for up to 3 days.
  • Add the pistachios and feta cheese and toss gently just before serving.


  • Measuring cup used = 240 ml / 8 oz
  • Use canned chickpeas or home-cooked. Both work.
  • For a vegan salad, skip the feta cheese or use a vegan cheese alternative.
  • Use a box grater or food processor to grate the carrots. I find the box grater is easier to wash but the food processor is faster, especially if increasing the recipe to make more servings.
  • If using Medjool dates, put them in the freezer for 10 minutes before chopping so they don't stick together and it's easier to mix evenly in the salad.
  • If making ahead, don't forget to pack the pistachios and feta separately, adding them just before serving.

The original recipe is from The Sprouted Kitchen Bowl and Spoon, but the version above has been tweaked a bit to fit our taste and offers some suggestions on ingredient swaps for more common items we usually have at home.


Are you enjoying the content?
Buy me a coffee and help keep the blog going!

Talk to us! | Fale conosco!