Moroccan Carrot and Chickpea Salad

dairy freegluten freevegetarian

This spiced Moroccan Carrot and Chickpea Salad is vegetarian, gluten free, crunchy, and comes together in one bowl under 20 minutes! Made with kale, the longer this salad sits, the softer the kale wilts, for a perfect balance of fluffy and crunchy! Packed with veggies, proteins, and healthy fats, this is a healthy and tasty salad for meal prep lunches.

Moroccan Carrot and Chickpea Salad

Moroccan Carrot and Chickpea Salad

I love chopped salads. Whenever I see a chopped salad on the menu at a restaurant, I’m almost always ordering it – even fi it’s just as an appetizer or a side dish, I can’t resist a perfectly balanced chopped salad. I love kale chopped salads because the kale massages with the dressing and becomes fluffy and absorbent. Each bite is packed with flavor and nutrients, and chopped salads are great for meal prep, especially when you have a bunch of leftover ingredients in your refrigerator!

Moroccan Carrot and Chickpea Salad

So what makes this salad ‘Moroccan’? The spices in the dressing (cumin, coriander, ginger) and the nuts, raisins, and chickpeas. This is definitely one of those salads that will pleasantly surprise you – it comes together easily, but it packs a serious flavor bunch.

Thanks to chickpeas and quinoa, this salad is protein full, with 13g of protein per serving! With 11g of dietary fiber, you’ll be left filling full and satiated. But, if you’re a meat eater, this would work well with some shredded chicken.

Moroccan Carrot and Chickpea Salad

The spiralized carrots give this salad a beautiful color and a healthy crunch when they intertwine with the kale. All in all, this salad has depth, and it needs to make your weekly rotation soon!

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Serves 4

Moroccan Carrot and Chickpea Salad

15 minPrep Time

15 minTotal Time

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • ¼ teaspoon coriander
  • 1/2 teaspoon ground ginger
  • 1 teaspoon honey
  • salt and pepper
  • 1 cup cooked quinoa
  • 4 cups finely chopped kale
  • 1 large carrot, peeled, Blade D, noodles trimmed
  • 1/3 cup golden raisins
  • ¼ cup slivered almonds
  • 1 15oz can chickpeas, drained, rinsed, and lightly chopped

Instructions

  1. In the bottom of a large mixing bowl, whisk together the olive oil, apple cider vinegar, cumin, coriander, ginger, honey, and season with salt and pepper. Add the remaining ingredients and toss well to combine. Serve. Saves well for up to 3 days in the fridge.
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Moroccan Carrot and Chickpea Salad

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2 comments

Jack says:
For the life of me, I cannot figure out how to spiralize a carrot. The carrot you use in your demo video is massive. The ones I find at the store are never more than an inch thick and so will not fit on any spiralizer I have seen, as there are no little nubs in the center of the handle end to "grab" small carrots. I don't have your brand of spiralizer; does the handle end have the little grabby nubs in the center that will grab & hold small carrots? I always end up just peeling strips off the carrot with a peeler but that's not a substitute for noodles, it's just long thin grates and just doesn't work the same in recipes. Any advise on spiralizing small-diameter carrots?
Carly Glazer says:
Hi Jack! The larger the carrot, the easier it is to spiralize! One of the great things about the inspiralizer is that the central coring blade is smaller than most other spiralizers, so you are able to get more out of your veggie!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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