This no-cook Moroccan Carrot Salad with Chickpeas is fun, light, and flavorful. Fluffy couscous is combined with fresh vegetables and chickpeas, then tossed in a Moroccan-spiced dressing. Enjoy a bowl for a satisfying lunch or summer side dish.
For more easy salads, check out my carrot, couscous, side dish, picnic, summer, beginner-friendly, and weight loss recipe round-ups.
Ingredients for this Moroccan Carrot Salad with Chickpeas
- Couscous
- Carrots
- Chickpeas
- Red onion
- Mint leaves
- Olive oil
- Orange juice
- Lemon juice and zest
- Maple syrup
- Cumin
- Cinnamon
- Ginger
- Salt
How to Make a Vegan Moroccan Carrot Salad with Chickpeas
Step 1:
In a medium bowl, combine the dry couscous with 1 ½ cups of very hot water. Cover the bowl and set aside until the couscous has absorbed all of the water, about 10 minutes.
Step 2:
In a small bowl, whisk the salad dressing ingredients together until smooth.
Step 3:
Combine the cooked couscous, carrots, chickpeas, red onion, and mint leaves in a large bowl. Drizzle the dressing over top and toss to combine. Serve immediately and enjoy.
Moroccan Carrot Salad with Chickpeas
Ingredients
- ½ cup dry couscous 85 g
- 3 medium carrots peeled and shredded (7 oz / 200 g)
- 2 cups canned or cooked chickpeas drained and rinsed
- ½ small red onion sliced
- 12 mint leaves finely chopped
Moroccan Salad Dressing
- 2 tbsp olive oil
- 1 medium orange juiced
- 5 tbsp lemon juice
- ½ tsp lemon zest
- 1 tbsp maple syrup
- ½ tsp cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
Instructions
- In a medium bowl, combine the dry couscous with 1 ½ cups of very hot water. Cover the bowl and set aside until the couscous has absorbed all of the water, about 10 minutes.
- In a small bowl, whisk the salad dressing ingredients together until smooth.
- Combine the cooked couscous, carrots, chickpeas, red onion, and mint leaves in a large bowl. Drizzle the dressing over top and toss to combine. Serve immediately and enjoy.
