Moroccan Chickpea Carrot Salad
A vibrant salad combining chickpeas and carrots with Moroccan spices, perfect for warm days and versatile for various meals.
Ingredients
Salad Base
- 1 can chickpeas, drained and rinsed
- 2 large carrots, grated
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste Adjust according to preference
Instructions
Preparation
- Gather all your ingredients. Rinse the canned chickpeas under cold water and drain them well. Grate the carrots and finely chop the red onion and parsley.
Combine the Base
- In a large mixing bowl, add the prepared chickpeas, grated carrots, chopped red onion, and parsley. Toss gently to combine.
Whisk the Dressing
- In a separate small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until well combined.
Dress the Salad
- Pour the dressing over the salad ingredients and toss everything together to coat evenly.
Taste and Adjust
- Taste the salad and adjust seasonings as needed.
Chill
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to develop.
Serve
- Serve chilled, giving it a gentle toss before transferring to a serving bowl.
Garnish (Optional)
- Garnish with additional chopped parsley or a sprinkle of sesame seeds if desired.
Notes
This salad can be tailored with additional spices or toppings like nuts, dried fruits, or different herbs.