This Moroccan-inspired salad combines crunchy carrots, hearty chickpeas, and warm spices with a zesty citrus dressing. It’s vibrant, nutritious, and perfect as a side dish or light meal!
Ingredients:
For the Salad:
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 3 medium carrots, peeled and grated or julienned
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup slivered almonds or sunflower seeds (optional, for crunch)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice (optional, for sweetness)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Salad:
- In a large bowl, combine the chickpeas, grated carrots, parsley, cilantro, raisins, and almonds (if using).
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice (if using), cumin, cinnamon, paprika, chili flakes (if using), salt, and pepper.
- Toss the Salad:
- Pour the dressing over the salad ingredients and toss gently to combine.
- Chill and Serve:
- Cover and refrigerate for 20-30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips for Customization:
- Add protein: Include grilled chicken, shrimp, or tofu for a heartier meal.
- Sweeten it up: Drizzle with honey or pomegranate molasses for extra sweetness.
- Make it creamy: Add a dollop of yogurt or crumbled feta cheese on top.
This Moroccan carrot and chickpea salad is a delicious blend of textures and flavors, making it a versatile and healthy addition to any meal!
