Moroccan Carrot Salad with Chickpeas
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.
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.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Fiber: 5g | Sugar: 8g