Moroccan Carrot and Chickpea Salad
A vibrant and nutritious salad featuring grated carrots, chickpeas, fresh herbs, and a zesty dressing, perfect as a side dish or light meal.
Ingredients
Main Ingredients
- 4 medium medium carrots, peeled and grated About 250g or 1 cup
- 400 g can chickpeas, drained and rinsed About 1.5 cups
- 1/4 cup fresh cilantro, chopped Fresh herbs enhance flavor
- 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor
- 2 tablespoons olive oil
- 2 tablespoons lemon juice Freshly squeezed preferred
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional) Adjust based on heat preference
- to taste Salt
- to taste black pepper
- 1/4 cup raisins or dried cranberries (optional) For added sweetness and texture
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
Store any leftovers in an airtight container in the refrigerator for up to three days. For best flavor, consume within the first day or two. Adjust spice levels as per personal preference.