Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.
![Moroccan Chickpea Salad [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Moroccan-Chickpea-Salad-vegan-by-The-Flexitarian-v83-LR-683x1024.jpg)
Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.
Chickpeas, carrot, quinoa, raisins, and almonds tossed in a fragrant lemon dressing.
The dressing is made from extra virgin olive oil, lemon, and a blend of spices. Raisins, maple syrup, and cinnamon add a touch of sweetness. I used quinoa instead of couscous to boost the protein content of this dish.
Like my Moroccan Chickpea Soup, this is a quick and healthy recipe that can be enjoyed throughout the year. You can serve it straight away but I would recommend that you leave it to rest for a couple of hours at room temperature so the flavours can develop. It is also ideal for lunch boxes with pitta bread on the side.
I hope you enjoy this Moroccan chickpea salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Moroccan Chickpea Salad with Carrots [vegan] [gluten free] © The Flexitarian - Annabelle Randles](https://theflexitarian.co.uk/wp-content/uploads/2018/11/Moroccan-Chickpea-Salad-with-Carrots-vegan-gluten-free-%C2%A9-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Moroccan Chickpea Salad with Carrots [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 50 g quinoa
- 400 g can chickpeas
- 90 g carrot
- 75 g raisins
- 3 Tbsp chopped mint leaves
- 3 Tbsp chopped coriander leaves
- 1 handful almond flakes
DRESSING:
- 3 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 2 tsp maple syrup
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- crushed garlic clove
Instructions
- Boil some water in a saucepan. When boiling, add quinoa and cook according to packet instructions until done (around 8-11 mins). Drain and set aside.
- Grate carrot on the coarse side of a cheese grater. Drain chickpeas.
- Make the dressing in a separate bowl by mixing together all the dressing ingredients listed above.
- In a salad bowl, mix together chickpeas, grated carrot, cooked quinoa, raisins, almonds and chopped herbs. Toss well in dressing.
Nutrition
Find this recipe online:
Moroccan Chickpea Salad with Carrots [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/moroccan-chickpea-salad-with-carrots-vegan-gluten-free/
I cannot wait to see your posts!
Other things you might like
I’ve made this several times and it is always popular, including with friends who do not follow a vegan or gluten-free diet. I often use corn couscous instead of quinoa, and that works just as well.
Thanks Anne. I am glad you enjoy this recipe. Annabelle x