Moroccan Carrot & Chickpea Salad
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Once Upon a Chef · by Jennifer Segal★ 5.0 (115)

Moroccan Carrot & Chickpea Salad

NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 17%
CARBS 34G46% OF CAL
9G FIBER0G ADDED0G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 16G48% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Moroccan-spiced salad of carrots and chickpeas with warm spices like cumin, cinnamon, and ginger, dressed in citrus and olive oil. A flavorful no-fuss side with raisins and nuts.

sidemoroccansaladbeansdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon lemon zest, (from one lemon)
  • 3 tablespoons lemon juice
  • ¼ cup freshly squeezed orange juice, (from one large orange)
  • 1½ tablespoons honey
  • ¾ teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • 1 lb carrots, (peeled and shredded)
  • 1/3 cup currants
  • ½ cup slivered almonds, (toasted (see note))
  • ½ cup chopped fresh mint or cilantro, ((or a combination) plus more for serving)
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2 tablespoons finely minced shallots, (from one large shallot)
  • 1 clove garlic, (minced)
PREP
25M
SODIUM
498MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.