Calling all carrot-lovers and carrot haters: this recipe is for you! I used to think carrots tasted like dirt, and now I can't stay away from them. If you are like I was, this Moroccan Carrot Salad recipe is perfect for you to try.
My siblings and I fell in love with this simple yet delicious salad my aunt used to make. Traditionally, she would make one main dish for dinner, with lots of different small salads all around. One of them was this carrot salad that is so simple to make and can easily be transformed into a meal by adding some grains and protein.
My aunt learned how to make it from my grandmother, who was the most incredible cook. Her secret to this salad is to add a little sugar to complement the slight, natural sweetness of the carrots. Some families in Morocco also like to add raisins to the recipe.
Eating healthy doesn't have to be boring. It doesn't mean eating chicken and broccoli for every meal. Carrots are a great source of vitamin A (to help with eyesight) and antioxidants (to help fight cancer and heart disease). Plus, the chickpeas add a plant-based protein source, making this salad perfect for any time of the day, even post-workout. The best part is that it requires no prep.
Best if placed in fridge for 3-4 hours for carrots to soak up the dressing and get tender.
- 10 ounces shredded carrots
1/2 cup chickpeas
1/3 cup unsweetened raisins
1/4 cup cilantro, chopped
3 tablespoons olive oil
2 tablespoons raw honey
2 tablespoons vinegar
1 whole lemon, juiced
1/2 teaspoon cumin
1/2 teaspoon garlic
Salt and pepper to taste
Red chili flakes (optional)
- Combine olive oil, raw honey, vinegar, lemon juice, cumin, garlic, salt, and pepper in a small bowl until fully incorporated into a dressing.
- In a large bowl, add the shredded carrots, chickpeas, raisins, and cilantro.
- Pour in the dressing and mix.
- Enjoy as a side dish or as a main meal!
- Side Dishes, Greens
- North American
- 4 servings
- Total Time
- 4 minutes, 59 seconds
- Calories per serving