Sweet Spiced Moroccan Carrot Chickpea Salad

JUMP TO RECIPE

Looking for a salad that’s anything but boring? My Sweet & Spiced Moroccan Carrot Chickpea Salad is bursting with sweet, spicy, and citrusy goodness. Earthy cumin, golden honey, and a splash of lemon juice bring warmth and brightness to simple ingredients like carrots and hearty chickpeas.

We love texture! It’s crunchy, satisfying, and perfect served warm or cold — as a vibrant side dish or a light, nourishing main. Plus, it keeps beautifully, making it a go-to for meal prep in the fridge to add a side of protein.

Why I Love This Recipe

I love this recipe because this its the simple flavours that make a dish delicious!

Ingredients

Fresh! Fresh! Fresh!

CHICKPEAS: Canned
CARROTS: I am including orange carrots, however some purple carrots would be a lovely touch if you can find them at your grocer
HONEY: The secret ingredient to make this salad delicious
SMOKED PAPRIKA & CUMIN: Love these spices!
ONION: Finely sliced
ROCKET: Freshly washed
LEMON: A big juice one to squeeze
CASPICUM: Sliced finely
DRIED CRANBERRIES: The jewels of the salad
FRESH HERBS: Your choice – coriander, mint or fresh parsley

Instructions

Let’s get cooking!

Preheat oven 200c. Line a baking tray. Slice the carrots in sticks and place in a bowl, along with the chickpeas. Drizzle with olive oil, lemon juice, cumin, smoked paprika, honey and salt/pepper.
Roast in oven for approx 15 minutes until cooked. The colours will all combine and there will a lovely glaze over the carrots and chickpeas.
On a large platter, start with placing the rocket over the base. Then add your sliced red onion and capsicum
Place the roasted chickpeas and carrots on top.
Then sprinkle the cranberries and fresh herbs
Make the dressing – olive oil, lemon juice, a dash of honey and vinegar of your choice. I like apple cider vinegar. Shake in a jar and pour gently over the salad.
Tuck in and enjoy the goodness!

Can I add other salad ingredients?

Yes, cucumber would be a lovely touch!

How far in advance can I make this salad?

You can make the salad the night before. Just remember to add the dressing just before serving.

Do I need to peel the carrots?

I never do! There is so much fibre and goodness in the skin!

Love easy dinner recipes? There are LOADS more in my new cookbook ‘Gather’. Order it by clicking this link!

Sweet and Spiced Moroccan Carrot Chickpea Salad

A delicious salad with colour, flavour and crunch!

Print Recipe

No ratings yet

Prep Time 10

Cook Time 15

Serves

Ingredients

500g CHICKPEAS: , Canned
5 CARROTS: , I have used orange carrots however some purple carrots would be a lovely touch if you can find them at your grocer
2 tbsp HONEY: , The secret ingredient to make this salad delicious
2 tbsp SMOKED PAPRIKA & CUMIN: , Love these spices!
1 small ONION: , Finely sliced
200 grams ROCKET: , Freshly washed
1 LEMON:, Squeezed
1 CASPICUM: , Sliced finely
1 cup DRIED CRANBERRIES:
1 cup FRESH HERBS: , Your choice – coriandermint or fresh parsley

Instructions

Preheat oven 200c. Line a baking tray. Slice the carrots in sticks and place in a bowl, along with the chickpeas. Drizzle with olive oil, lemon juice, cumin, smoked paprika, honey and salt/pepper.
Roast in oven for approx 15 minutes until cooked. The colours will all combine and there will a lovely glaze over the carrots and chickpeas.
On a large platter, start with placing the rocket over the base. Then add your sliced red onion and capsicum
Place the roasted chickpeas and carrots on top.
Then sprinkle the cranberries and fresh herbs
Make the dressing – olive oil, lemon juice, a dash of honey and vinegar of your choice. I like apple cider vinegar. Shake in a jar and pour gently over the salad.
Tuck in and enjoy the goodness!

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | Salad

Cuisine | moroccan