Easy Carrot & Chickpea Salad – Sweet, Spiced & Refreshing
A vibrant Moroccan-inspired salad with shredded carrots, chickpeas, warm spices, and a zesty citrus dressing. Naturally vegan, gluten-free, and bursting with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus toastin
- Total Time: 15–20 minutes
- Yield: 4 servings 1x
Ingredients
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4–5 medium carrots, shredded (about 2½–3 cups)
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1 can (15 oz) chickpeas, drained and rinsed
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¼ cup chopped red onion
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¼ cup raisins, currants, or chopped dried apricots
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¼ cup chopped fresh parsley, cilantro, or mint
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¼ cup toasted almonds or pistachios
Citrus Dressing:
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3 tbsp olive oil
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2 tbsp fresh lemon or orange juice
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1 tsp maple syrup or honey (optional)
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½ tsp cumin
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¼ tsp cinnamon
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½ tsp smoked or sweet paprika
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Salt and pepper to taste
Instructions
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In a large bowl, combine shredded carrots, chickpeas, red onion, dried fruit, and herbs.
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In a small jar, whisk or shake together the dressing ingredients until emulsified.
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Pour dressing over the salad and toss to coat.
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Let rest for 15–20 minutes in the fridge.
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Stir in toasted nuts just before serving. Serve chilled or at room temperature.
Notes
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Add cooked grains for a heartier version.
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Use maple syrup for a fully vegan recipe.
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Keeps well in the fridge for 3–4 days.