Moroccan Carrot and Chickpea Salad

Serving size:
 4 Servings


    • 1 T
    • cumin seeds
    • 1⁄3 c
    • olive oil
    • 2 T
    • lemon juice
    • 1 T
    • honey
    • 1⁄8 t
    • cayenne pepper
    • 10 oz
    • carrots (shredded on a box grater, or sliced thin on a mandoline)
    • 2 c
    • chickpeas (1 15 oz. can, drained and rinsed)
    • 2⁄3 c
    • dates (pitted, or prunes, diced)
    • 1⁄3 c
    • mint (fresh, torn)
    • 1⁄4 c
    • almonds (sliced, toasted)
20 minutes
Ready in
20 minutes


This salad is already quite hearty, with dried fruit, toasted nuts, and lots of fragrant fresh mint, but could be made even more substantial with the addition of bulgur or couscous.

Adapted from


Toast the cumin seeds in a dry skillet until fragrant and beginning to brown, 1 or 2 minutes. Let cool, then grind with a mortar and pestle.

In a small bowl, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne, and set aside.

In a large bowl, combine the carrots, chickpeas, pitted dates, and mint. Drizzle in the dressing, and gently toss until evenly coated. Serve immediately, garnished with sliced almonds.


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