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Moroccan Chickpea Salad with Carrots [vegan] [gluten free] © The Flexitarian - Annabelle Randles

Moroccan Chickpea Salad with Carrots [vegan] [gluten free]

Bursting with flavours, this Moroccan Chickpea Salad with carrot and quinoa can be eaten on its own or as a side dish.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Quick & Easy, Salads
Cuisine Moroccan
Servings 4 people
Calories 310 kcal


  • saucepan
  • grater
  • mixing bowl


  • 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


  • 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


  • 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.


Serving: 200gCalories: 310kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 449mgPotassium: 486mgFiber: 8gSugar: 3gVitamin A: 3941IUVitamin C: 5mgCalcium: 73mgIron: 3mg
Keyword carrot, chickpeas, Moroccan, salad
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