Print

30 Minute Moroccan-Inspired Carrot & Chickpea Salad Recipe

30 Minute Moroccan-Inspired Carrot & Chickpea Salad Recipe
Print Recipe

★★★★★

5 from 8 reviews

A vibrant and nutritious Moroccan-inspired carrot and chickpea salad featuring fluffy quinoa, toasted almonds, fresh herbs, and a zesty citrus-spiced dressing. Ready in just 30 minutes, this salad combines wholesome ingredients and bold flavors for a perfect light lunch or side dish.

Ingredients

Scale

Quinoa and Nuts

  • 2/3 cup quinoa
  • 1 1/2 cup water
  • 1/2 cup almonds (chopped)

Vegetables and Greens

  • 1 small shallot
  • 1 cup carrots (grated, about 1 large carrot)
  • 1 can chickpeas (14 fl oz / 400 ml, drained and rinsed)
  • 2.5 oz arugula (70 g / 2 cups)
  • 1/2 cup mint (tightly packed and chopped)

Fruits

  • 4 Medjool dates (pitted and chopped)

Dressing

  • 1/4 cup + 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp sea salt
  • pinch chili flakes

Instructions

  1. Cook the Quinoa: In a medium saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat to a low simmer. Cover and cook for 12-15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork, cover with a tea towel, and set aside to cool.
  2. Toast the Almonds: While the quinoa cooks, heat a dry skillet over medium heat. Add the chopped almonds and toast them, stirring frequently, until fragrant and golden brown, about 8-10 minutes. Remove from heat and set aside.
  3. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt, and chili flakes until well combined and emulsified.
  4. Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, finely chopped shallot, grated carrot, rinsed chickpeas, arugula, chopped mint, chopped Medjool dates, and toasted almonds. Pour the dressing over the salad and gently toss everything together until evenly coated.
  5. Serve: Taste and adjust seasoning if needed. Serve immediately or chill in the refrigerator for up to an hour to allow flavors to meld before serving.

Notes

  • Rinsing quinoa before cooking can help remove any bitterness, though pre-rinsed quinoa can be used to save time.
  • For added texture, consider adding pomegranate seeds or crumbled feta cheese (if not vegan).
  • This salad keeps well refrigerated for up to 2 days but is freshest when served the same day.
  • Adjust chili flakes to your heat preference.
  • Substitute almonds with toasted pine nuts or walnuts for a different nutty flavor.

Nutrition

Keywords: Moroccan salad, carrot chickpea salad, quinoa salad, healthy salad, vegetarian, quick salad, citrus dressing, toasted almonds

Find it online: https://kitchenbyclara.com/30-minute-moroccan-inspired-carrot-and-chickpea-salad-recipe/