Moroccan Carrot Salad with Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moroccan-spiced carrot salad with chickpeas, dates, almonds, and fresh herbs in a honey-lemon dressing. Crunchy, aromatic, and naturally vegan; a satisfying vegetarian meal packed with texture and warm spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/4 cup flaked almonds
- 4 large carrots
- 3/4 cup cooked chickpeas
- 3 spring onions (finely sliced)
- 3 radishes (halved and finely sliced)
- 4 - 5 medjool dates (chopped)
- 1/2 cup mint leaves (roughly torn)
- 1 cup watercress or rocket (arugala)
- DRESSING:
- tbs juice of half a lemon (around 2)
- 1 tbs agave syrup (or honey if vegan is not needed)
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp orange blossom water
- salt and pepper (to taste)
- 1/3 cup extra virgin olive oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 438mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 893mg
- Calcium
- 172mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.