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Need to switch up your salad routine? Then make my Moroccan carrot chickpea salad! It is healthy, easy, & full of bold exotic flavors.
Contemplating carrots…
That’s what I was doing last night at about 3:30. My baby boy has a cold and woke up throughout the night; after the 3 a.m. “Mama!!!” S.O.S., I could not return to sleep (especially knowing that it was up and at ‘em in two hours).
So I snuggled on the sofa, opened my bedtime brain-candy book (at present, a mystery—Uniform Justice, by Donna Leon–all of her mysteries are set in Venice with plenty of mention of food), and munched on some carrots.
Perhaps because they are considered a “staple” vegetable, carrots receive minimal interest and even less enthusiasm. Cellophane bags-full of baby carrots have given carrot munching a boost, but my non-scientific assessment is that there remains a ho-hum carrot consensus amongst American consumers.
Now, in the relative light of day (another cold, wet, grey one here), I can think more clearly, and it seems like high time to discuss the perfection of carrots.
Health Benefits of Carrots
Crunchy, sweet, cheap, always available (even in some gnarly gas station convenience stores), and endlessly versatile (once I wrap my brain around them)—so praiseworthy, and that’s before considering their health stats.
And talk about stats.
The folklore and Bugs Bunny cartoons are correct: carrots improve vision. That’s because they’re loaded with vitamin A—specifically, four times the recommended daily intake (in the form of beta-carotene) per cooked half cup.
That same beta-carotene is also a powerful antioxidant, effective in fighting against some forms of cancer, stroke, and heart disease. Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper.
Recipe Benefits
- 4.1 grams protein per serving
- High fiber (5.5. grams per serving)
- Frugal
- Quick and easy to prepare
- Keeps well (i.e., great for packed lunches the next day!)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- carrots
- chickpeas
- extra-virgin olive oil
- finely grated lemon zest
- fresh lemon juice
- ground cumin
- ground cinnamon
- hot or sweet smoked paprika (or 1/4 tsp cayenne pepper)
- salt
- dates (or raisins)
- fresh herbs (cilantro, mint, parsley, or a combination)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Carrot salads are nothing new, but the most common options here in Texas involve drowning in a raisin-studded sea of mayonnaise or paralysis in a molded ring of lime Jell-O.
Not so with this recipe. The carrots are stripped of all creamy dressings and gels, allowing their refreshing flavor to shine through.
The only step that takes time is grating the carrots, but only if you use a box grater. With a food processor (grater attachment inserted) the grating takes about 2 minutes!
- In a large bowl, combine all of the ingredients except the fresh herbs. Toss to combine toss to combine.
- Cover and let marinate at least 2 hours or up to 24 hours.Just before serving, coarsely chop the herbs; add to the salad tossing to combine. Adjust the salt and pepper to taste.
Can the Salad be Made Oil-Free?
Yes. The salad has a tablespoon of olive oil, but you can leave it out.
Tip: Chill for at Least 2 Hours
As much as you might like to dive right into a serving of this bright and beautiful salad, I strongly suggest letting it rest in the refrigerator for at least 2 hours for the carrots to soften and the flavors to blend.
I don’t know if it was taking my time to prepare this salad (prepare dinner, check!), or nibbling fresh carrots beforehand, but my pinched & wan complexion of this morning now seems much brighter. Hooray carrots!
Happy eating!
More Simple, Light, Delectable Salads:
- Beet Salad with Lemon & Mint {5 ingredients, vegan}
- Lemony Shredded Brussels Sprouts Salad (vegan, keto)
- Chopped Radicchio Salad (vegan, keto option)
- Lemony Celery Crunch Salad (vegan, keto)
- Baby Bok Choy Chopped Salad (with Ginger Dressing)
Moroccan Carrot Chickpea Salad
Ingredients
- 1 pound peeled carrots, coarsely grated (about 4 cups)
- 1 15- ounce can chickpeas, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon hot smoked paprika, or 1/4 tsp cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/4 cup dates, finely chopped (or sub raisins)
- 1 packed cup fresh herbs, cilantro, mint, parsely, or a combination
Instructions
- In a large bowl, combine all of the ingredients except the fresh herbs. Toss to combine toss to combine. Cover and let marinate at least 2 hours or up to 24 hours.
- Just before serving, coarsely chop the herbs; add to the salad tossing to combine. Adjust the salt and pepper to taste.
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