Moroccan Carrot and Chickpea Salad
This fragrant salad is quick and easy to make, and totally delicious!
Servings: 4
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.