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Moroccan-Inspired Carrot & Chickpea Salad

Moroccan-Inspired Carrot & Chickpea Salad

Course: Salads & Sides



  • 1/4 cup extra virgin olive oil
  • 1 tsp lemon zest and 3 tablespoons lemon juice, from one large lemon
  • 1/4 cup freshly squeezed orange juice, from one large orange
  • 1 1/2 tbsp honey
  • 3/4 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1/4 tsp cayenne pepper


  • 1 lb carrots peeled and shredded
  • 1/3 cup currants
  • 1/2 cup slivered almonds  toasted 
  • 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
  • 1 15 oz can chickpeas rinsed and drained
  • 2 tbsp finely minced shallots, from one large shallot
  • 1 clove garlic minced


  • In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
  • To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.


Recipe adapted from Once Upon a Chef
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