This Moroccan-Spiced Carrot and Chickpea Salad is a vibrant and flavorful delight that brings together the perfect balance of spices, fresh herbs, and crisp textures. It's not only a visual feast but also a nutrient-packed dish that can be enjoyed on its own or as a side. Great for quick lunches or as a part of your meal prep routine, this salad ensures a burst of zesty flavors in every bite.
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- 2 cups grated carrots
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds, toasted
- 1 small small red onion, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and and black pepper to taste
Instructions
- In a large bowl, combine the grated carrots, chickpeas, parsley, cilantro, toasted almonds, red onion, and dried cranberries.
- In a separate small bowl, whisk together the olive oil, lemon juice, ground cumin, ground paprika, ground cinnamon, ground turmeric, salt, and black pepper.
- Pour the dressing over the salad and toss until well combined.
- Let the salad sit for at least 10 minutes to allow the flavors to meld together.
- Serve immediately or store in the refrigerator for up to 3 days.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 6g | Fat: 12g | Sucre: 10g