Moroccan Chickpea Carrot Salad with Pistachios

There are a few reasons I love adore this carrot salad.

First, it’s absolutely delicious. The tart lime dressing, spiced by cumin & turmeric, takes a plain carrot salad and turns it into a dish worth getting excited about. The dates are sweet, the pistachios are salty. The whole package is an amazing combination.

Forget side salad—this one shines all on its own.

The other nice thing about this carrot salad is how light and refreshing it is. Sure there’s richness from the olive oil and substance from the garbanzo beans, but it’s mostly veggies so you’ll feel great after eating this. It’s simplicity and no-cook nature makes it perfect for a light meal, a casual outdoor extravaganza, barbecues and picnics.

Fragrant spices, bright colors, sweet and savory flavors.


Moroccan Chickpea Carrot Salad with Pistachios

4 cups peeled & grated carrots
1 15-ounce can chickpeas, rinsed and drained
5 medjool dates, pitted and chopped
3 scallions, sliced
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
Juice of 2 limes (about 1/4 cup)
1 teaspoon ground cumin
3/4 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
sea salt and freshly-cracked black pepper
1/2 cup roasted and salted pistachios, coarsely chopped

Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl. In a small mixing bowl, whisk together the olive oil, lime juice, cumin, turmeric, and red pepper flakes. Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and toss gently. Season to taste with salt &  pepper.

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