Moroccan Carrot and Chickpea Salad

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Carol recently served her sisters a set of Moroccan salads for lunch, and my two favorites were this one and Zaalook (Moroccan Eggplant and Tomato Salad).  This is adapted from a recipe Carol found on line at  It will serve 6-8 people as a side dish and takes about 15 minutes to prepare and another 30-60 minutes to chill.


¼ cup extra virgin olive oil

1 tsp. lemon zest

3 Tbs. lemon juice (from one lemon)

¼ cup freshly squeezed orange juice

1.5 Tbs. honey

¾ tsp. salt

1 tsp. ground cumin

½ tsp. ground ginger

½ tsp. ground cinnamon

¼ tsp. ground coriander

¼ tsp. ground allspice

¼ tsp. cayenne pepper


1 lb. carrots, peeled and shredded

1/3 cup currants or raisins

½ cup slivered almond, toasted

½ cup chopped fresh mint, cilantro, or a combination

15-oz. can of chickpeas, drained and rinsed

2 Tbs. finely chopped shallots (from 1 large shallot)

1 garlic clove, finely chopped.

Mix together all the dressing ingredients in a large bowl.  Add all the salad ingredients and toss in the dressing.  Cover and chill in the refrigerator for 30-60 minutes.  Check seasoning.  Serve cold or at room temperature.


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