Moroccan Carrot and Chickpea Salad
Experience vibrant Moroccan flavors with this nutritious salad made from fresh carrots, chickpeas, and a zesty dressing, perfect as a side dish or light lunch.
Ingredients
Main Ingredients
- 4 medium medium carrots, peeled and grated
- 1 can (400g/1.5 cups) chickpeas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- to taste Salt and black pepper
- 1/4 cup raisins or dried cranberries (optional)
Instructions
Preparation
- Grate the carrots using a grater or food processor.
- In a large mixing bowl, combine the grated carrots, drained chickpeas, chopped cilantro, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
- Pour the dressing over the carrot and chickpea mixture. Toss gently to ensure all ingredients are evenly coated.
- If desired, add raisins or dried cranberries and toss gently to combine.
- Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled.
Notes
For added crunch, consider including chopped bell peppers or diced cucumber. Let the salad marinate for an hour before serving for enhanced flavors. Customize with different beans, nuts, or fruits for variation.