Moroccan Carrot Chickpea Salad

Name: Moroccan Carrot Chickpea Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: carrot 250 g; cooked chickpeas 180 g; raisins 30 g; parsley 3 tbsp; lemon juice 2 tbsp; olive oil 1.5 tbsp; ground cumin 1 tsp; salt 0.5 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Roasting turns the carrots sweeter and softer, with lightly browned edges.

Warm cumin, bright lemon, and sweet raisins layer together in the Moroccan style, and chickpeas make it filling. The carrots go into the dressing while still warm so they absorb it as they rest. Thick sticks work best; thin strips burn at the tips before the centers soften.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Preheat the oven to 200°C.

Cut 250 g carrots into thick julienne strips or small batons, keeping them sturdy enough so the edges brown without the thin ends burning.
2

Toss the carrots with part of the olive oil, 1 tsp ground cumin, and part of the salt.

If cumin tastes strong to you, start with 1/2 tsp and adjust after roasting.
3

Spread the carrots in one layer and roast for 18-22 minutes.

Turn them once halfway through, then remove them when the edges are lightly browned and the centers are tender.
4

Rinse 180 g cooked chickpeas and drain them very well.

If they still look wet, pat them lightly with a towel so the dressing does not turn watery in the bowl.
5

Whisk 2 tbsp lemon juice with the remaining olive oil and remaining salt to make the dressing.

Add the warm carrots, chickpeas, and 30 g raisins while the carrots can still absorb flavor.
6

Add 3 tbsp chopped parsley and toss gently so the carrots keep their shape.

Let the salad rest for 10 minutes, taste for salt and lemon, then serve warm or chilled.