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Moroccan Carrot and Chickpea Salad


Moroccan Carrot and Chickpea Salad

Makes 4 servings

Harissa Dressing

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground caraway

¼ teaspoon red pepper flakes

2 teaspoons ground paprika

1 teaspoon ground cinnamon

1/3 cup extra virgin olive oil

1 tablespoon lemon zest

¼ cup fresh lemon juice

½ cup fresh orange juice

3 cloves garlic, minced

½ teaspoon sea salt

6 cups grated carrots (from about 8 large, peeled carrots)

2 (15 ounce) cans chickpeas, drained and rinsed

1 cup tightly packed parsley leaves, chopped

½ cup currants

½ cup slivered almonds, toasted

1. In a small bowl, whisk together cumin, coriander, caraway, red pepper flakes, paprika, cinnamon, olive oil, lemon zest, lemon juice, orange juice, garlic, and salt.

2. In a large bowl combine the grated carrots, chickpeas, parsley, currants, and harissa dressing. Season with salt to taste if needed.

3. Serve topped with slivered almonds.



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