Moroccan Carrot And Chickpea Salad Recipes

MOROCCAN CARROT AND CHICKPEA SALAD

Moroccan Carrot and Chickpea Salad image

This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavourful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.

Provided by Hannah Sunderani

Categories Appetizer Main Dish Salad Side Dish

Time 30m

Number Of Ingredients 19

Ingredients

2/3 cup quinoa
1 1/2 cup water
1/2 cup almonds (chopped)
1 shallot (small)
1 cup carrots (grated)
1 can chickpeas ((14 fl oz/400 ml))
2.5 oz arugula ((70 g))
1/2 cup mint (tightly packed)
1/4 cup dates (chopped)
1/4 cup + 2 tbsp olive oil
2 tbsp lemon juice
2 tbsp orange juice
1 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp sea salt
pinch red pepper flakes

Steps:

In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine

Nutrition Facts : Calories 317 kcal, Carbohydrate 26 g, Protein 6 g, Fat 22 g, SaturatedFat 3 g, Sodium 121 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

MOROCCAN CARROT & CHICKPEA SALAD

Moroccan Carrot & Chickpea Salad image

With fragrant spices, bright colors and savory flavors, this exotic twist on the carrot-raisin salad is a feast for the senses.

Provided by Jennifer Segal

Categories Salads

Yield 6 (as a side dish)

Number Of Ingredients 18

Ingredients

¼ cup extra virgin olive oil
1 teaspoon lemon zest and 3 tablespoons lemon juice, from one large lemon
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 pound carrots, peeled and shredded
⅓ cup currants
½ cup slivered almonds, toasted (see note below)
½ cup chopped fresh mint or cilantro (or a combination), plus more for serving
1 (15-ounce) can chickpeas, rinsed and drained
2 tablespoons finely minced shallots, from one large shallot
1 garlic clove, minced

Steps:

In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

Nutrition Facts : Calories 312, Fat 15g, Carbohydrate 40g, Protein 8g, SaturatedFat 2g, Sugar 19g, Fiber 9g, Sodium 522mg, Cholesterol 0mg

QUICK AND EASY CARROT AND CHICKPEA SALAD

Quick and Easy Carrot and Chickpea Salad image

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

MOROCCAN ROASTED CARROT AND CHICKPEA QUINOA SALAD

Moroccan Roasted Carrot and Chickpea Quinoa Salad image

Make and share this Moroccan Roasted Carrot and Chickpea Quinoa Salad recipe from Food.com.

Provided by dicentra

Categories Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 large carrots (peeled and slices 1/4 inch thick)
1 tablespoon olive oil
1 tablespoon moroccan seasoning
1/2 cup red quinoa
1/2 cup white quinoa
2 cups water (or vegetable broth)
2 teaspoons moroccan seasoning1 cup chickpeas (drained and rinsed)
1/4 cup red onion (diced)
1/4 cup raisins
1/4 cup pine nuts (toasted)
1 handful parsley (chopped)
2 tablespoons olive oil
1 lemon (zest and juice)
1 teaspoon moroccan seasoning
salt and pepper

Steps:

Toss the carrots in the olive oil along with the spices.
Arrange the carrots in a single layer on a baking sheet.
Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle.
Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes.
Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl.
Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.

Nutrition Facts : Calories 7221.9, Fat 84.4, SaturatedFat 8.9, Sodium 17279.8, Carbohydrate 1347.1, Fiber 259.6, Sugar 9.9, Protein 293.5

MOROCCAN CARROT-CHICKPEA SALAD

Moroccan Carrot-Chickpea Salad image

Make and share this Moroccan Carrot-Chickpea Salad recipe from Food.com.

Provided by Ex-Pat Mama

Categories Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lemon, juiced and zested
1 teaspoon coriander powder
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 cup olive oil, extra virgin
20 ounces carrots, coarsely grated
2 (15 ounce) cans chickpeas, rinsed
1/2 cup raisins, golden
1/2 cup cashews, roasted unsalted chopped
1/3 cup cilantro leaf, chopped
1/3 cup mint leaf, chopped

Steps:

In a large bowl, combine the lemon zest, juice, coriander, cayenne and salt. Whisk in the olive oil.
Stir in the carrots, chickpeas, raisins, cashews, cilantro and mint. Toss to coat. Let stand at least 5 minutes.

Nutrition Facts : Calories 354.5, Fat 18.9, SaturatedFat 2.8, Sodium 787.2, Carbohydrate 41.7, Fiber 7.6, Sugar 9.3, Protein 7.7

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