There’s something undeniably magical about a dish that brings together bold flavors and vibrant colors. Our Moroccan Chickpea and Carrot Salad is a feast for the senses and the soul, perfect for a cozy family gathering or as a refreshing side dish at your next potluck. This salad celebrates the spirit of creativity and warmth that defines Zynahz, combining tender chickpeas, sweet carrots, fresh herbs, and a spicy lemon-tahini dressing. It’s an invitation to explore new culinary horizons while savoring the beauty of seasonal ingredients. Gather your loved ones around the table and let this delightful salad be the start of many cherished memories.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 4-6
- Skill Level: Easy
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 large carrots, peeled and grated
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 red onion, finely chopped
- 1/4 cup raisins (optional)
- 1/4 cup almonds, sliced and toasted
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, grated carrots, cilantro, parsley, red onion, raisins, and toasted almonds.
- In a small bowl, whisk together the lemon juice, tahini, olive oil, honey (or maple syrup), cumin, cinnamon, paprika, cayenne pepper, salt, and pepper until smooth and well combined.
- Pour the dressing over the salad and toss until all the ingredients are evenly coated.
- Taste and adjust seasoning if needed. If you prefer a spicier kick, add a bit more cayenne pepper.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.
- Serve the salad in a colorful bowl and garnish with extra cilantro or parsley for a beautiful presentation.
Helpful Tips
- If you’re short on time, use pre-shredded carrots from the store.
- For a nut-free version, omit the almonds or replace them with sunflower seeds.
- This salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors will deepen over time.
- Try adding crumbled feta or goat cheese for an extra layer of flavor.
- If you don’t have cilantro, fresh mint works wonderfully as a substitute.
Pairings
This Moroccan Chickpea and Carrot Salad pairs beautifully with grilled chicken or lamb. Serve it alongside warm pita bread and a side of hummus for a complete meal. A refreshing glass of mint tea or a crisp Chardonnay will complement the flavors exquisitely.
We hope this vibrant Moroccan Chickpea and Carrot Salad brings joy and inspiration to your table. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram. We love seeing your delightful dishes! Visit our website at www.zynahz.com to leave feedback and subscribe to our newsletter for the latest updates. Follow Zynahz on social media to stay connected and explore a world of culinary creativity.
