This Moroccan Carrot Salad recipe is delicious, nutritious, colourful and a unique side dish! It is quick and easy recipe to assemble, including the homemade salad dressing, and has a gourmet feel! This is also a wonderful dish that you can make in advance for potlucks.
As a busy parent, I often try to do a bit of meal preparation each weekend. My meal prep often includes pre-washing fruits (and sometimes chopping then, like cantaloupe) into glass containers, ordering my groceries online, and trying to make at least one large salad each week that will become a "cook once, eat twice" side dish as I strategize how to approach the rest of the menu for the week ahead. I won't lie - big salads have become a staple in our house.
So it won't surprise you when I say that lately I've been trying to up our salad game. Occassionaly I will eat out at restaurants, and they will serve a salad that is so good, and I think to myself - why can't I make vegetables taste like that? Well, the answer lately has been a combination of momma-sleep-deprivation, and simply not taking the time to explore flavour combinations in the kitchen. But, it's never too late!
This Moroccan Carrot Salad has quickly become one of our family's favourite go-to recipes. Sure, my toddler still isn't convinced that all veggies are on his short-list of food choices, but he loves playing with the carrot ribbons and chick peas in this dish, and that's got to count for something, right? Exploration and exposure to foods are key for kids. And since my kiddo used to love carrots and chick peas pre-toddlerhood, I'm convinced that one day he'll accept these foods again.
We've been loving this salad throughout the summer, especially alongside potlucks and BBQ's. For those readers of The Messy Little Kitchen who downloaded the Sizzling Summer e-Cookbook from the member's only Resource Library earlier this summer, you would have had access to this recipe to enjoy throughout the season with me and my family. (You can still sign up and get the free Sizzling Summer e-Cookbook for some pretty awesome grilling recipes and beyond!)
I will also add, as a side note, that I recognize that not everyone is a cilantro lover, and that yes, this salad does have cilantro! But I can assure you it is still super delicious if you choose to leave it out. So it doesn't matter what your preference is - you can try out this delicious dish, likely serve it at more than one weeknight meal, and feel like a super-parent this week for getting those veggies in!
Moroccan Carrot Salad
Preparation Time: 20 minutes
Total Time: 20 minutes
Yield: 4-5 servings
- 4 cups of shaved or spiralized carrots
- 1 ½ cups cooked chickpeas, rinsed and drained (or a 15 oz can of chickpeas)
- 7 medjool dates, pitted and chopped (or 9-10 regular dates, which are smaller than medjool)
- ¼ cup finely chopped chives
- ½ cup coarsely chopped fresh cilantro
- 3 tablespoons olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp coriander
- ½ tsp ground ginger
- ½ tsp salt
- 1 clove of garlic, minced
- Shave (with a produce peeler) or spiralize the carrots.
- Drain and rinse the chickpeas.
- Chop the dates, chives and cilantro.
- Add the carrots, chickpeas, dates, chives, and cilantro to a large bowl.
- In a small mixing bowl, whisk together the olive oil, lime juice, cumin, coriander, ginger, salt, and garlic.
- Pour the dressing over the carrot mixture and toss to coat.
- Serve or cover and chill in the refrigerator for up to 3 days.