Description
Experience the vibrant flavors of North Africa with this Moroccan Carrot and Chickpea Salad, a refreshing dish that comes together in just 20 minutes. Bursting with texture and zesty spices, this salad is perfect for a light lunch, a side at dinner, or a colorful addition to any gathering. The combination of protein-rich chickpeas and crisp carrots makes it not only delicious but also nutritious. Drizzled with a bright lemon dressing and garnished with fresh parsley, this vegan-friendly salad offers endless versatility—you can enjoy it on its own or pair it with grilled meats or grains.
Ingredients
Scale
- 1 cup cooked chickpeas
- 2 large carrots, grated
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- cup olive oil
- Juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- tsp paprika
- tsp cinnamon
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine cooked chickpeas, grated carrots, chopped red onion, and minced garlic. Mix well.
- In a separate bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, paprika, cinnamon, salt, and pepper until fully blended.
- Pour the dressing over the salad mixture and stir gently to coat all ingredients evenly.
- Let the salad marinate for about 15 minutes to allow flavors to meld.
- Garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg