Moroccan Spiced Carrot and Chickpea Salad Recipe

If you’re searching for a vibrant and healthy dish that packs a flavor punch, look no further than this delightful Moroccan Spiced Carrot and Chickpea Salad. Bursting with fresh ingredients and aromatic spices, this salad is not only a treat for the palate but also highly nutritious. Perfect as a side dish or a light main course, this recipe is ideal for meal prep and can be adapted to suit various dietary preferences.

Ingredients

• 4 large carrots, peeled and grated
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the grated carrots, chickpeas, diced red bell pepper, red onion, and parsley.
2. In a separate small bowl, whisk together the cumin, coriander, paprika, cayenne pepper, lemon juice, olive oil, salt, and pepper to create a flavorful dressing.
3. Pour the dressing over the vegetable mixture and toss until everything is well-coated.
4. Allow the salad to sit for at least 15 minutes before serving, as this will help the flavors meld beautifully.

Why You’ll Love This Salad

This Moroccan Spiced Carrot and Chickpea Salad is not just delicious; it’s also incredibly versatile. It can be served warm or cold, making it a wonderful dish for any season. The combination of crunchy carrots and creamy chickpeas offers a satisfying texture, while the spices bring an irresistible warmth. Plus, it’s packed with vitamins, fiber, and plant-based protein, making it a wholesome addition to your diet.

Enjoy this salad as a side with grilled meats, or serve it alongside a hearty grain dish for a nutritious meal. Whether for a casual lunch or an elegant dinner party, this recipe will surely impress your guests and delight your tastebuds!

Ingredients:
4 large carrots, peeled and grated, 1 can (15 oz) of chickpeas, drained and rinsed, 1 red bell pepper, diced, 1/4 cup red onion, finely chopped, 1/4 cup fresh parsley, chopped, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, Juice of 1 lemon, 3 tablespoons olive oil, Salt and pepper

Tags:
Moroccan Salad, Carrot Salad, Chickpea Salad, Salad Recipe, Vegetarian Recipe, Vegan Recipe, Healthy Recipe, Side Dish, Meal Prep, Moroccan Cuisine, Spiced Salad, Carrot and Chickpea, Healthy Eating, Plant-based Protein