Marrakesh Carrot Salad
A great quick and easy salad loaded with crunchy carrots, chickpeas, and lots of flavor, this Morrocan Carrot Salad is a great option when you are after something a little bit different. Great to bring along to a potluck, to enjoy alongside a nice piece of grilled chicken or fish, or to stuff inside a wrap.
Servings: 4 servings
Calories: 429kcal
Ingredients
- 4 cups grated carrots see notes
- 1 can garbanzo beans rinsed and drained chickpeas
- 7 medjool dates pitted and chopped
- ½ a small red onion minced
- 4 green onions white and light green parts only, finely chopped
- ½ cup coarsely chopped cilantro
- 2 ½ tablespoon extra virgin olive oil
- Zest of 1 lime and juice of 2
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup pumpkin seeds
- Crumbled feta cheese for garnish optional
Instructions
- In a large bowl, combine the carrots, garbanzo beans, dates, red onion, green onions and cilantro
- In another bowl, whisk together the olive oil, zest and juice of the limes, cumin, nutmeg, turmeric, salt and pepper
- Pour the dressing over the carrot salad and toss to coat. Sprinkle on the pumpkin seeds and feta cheese if using. Serve or cover and chill in the fridge until ready to use
Notes
To grate the carrots quickly, use the grating attachment on a food processor or a mandolin.
The dates are a lot easier to chop if you pop them in the fridge for a while first.
Nutrition
Calories: 429kcal | Carbohydrates: 70.6g | Protein: 11.6g | Fat: 18.4g | Saturated Fat: 3g | Sodium: 90mg | Fiber: 10.4g | Sugar: 36.2g