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Moroccan Carrot Salad

Moroccan Carrot Salad
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 5
Add Moroccan flavor to your meal with this carrot and chickpeas salad—a perfect side dish.
Updated April 3, 2019

Ingredients

Dressing

  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon orange peel
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red pepper (cayenne)
  • 1/8 teaspoon ground cinnamon

Salad

  • 1 bag (10 oz) julienne (matchstick-cut) carrots (5 cups)
  • 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
  • 1/4 cup golden raisins
  • 3 tablespoons salted roasted whole almonds, coarsely chopped
  • 1/4 cup coarsely chopped fresh cilantro or parsley

Steps

  • 1
    In small bowl, combine all dressing ingredients with whisk until blended; set aside.
  • 2
    In large bowl, combine carrots, chick peas and raisins; toss to combine. Add dressing; mix thoroughly. Cover and refrigerate at least 2 hours or overnight, stirring occasionally. Just before serving, sprinkle with almonds and cilantro.

  • You can shred carrots using the coarse side of a box grater, the shredding attachment on your food processor or a mandolin. You’ll need 7 to 8 medium carrots to get 5 cups.
  • Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
9%
Potassium
770mg
22%
Total Carbohydrate
44g
15%
Dietary Fiber
10g
39%
Sugars
12g
Protein
10g
% Daily Value*:
Vitamin A
410%
410%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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