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:


Nutritional Information & Recipe

Serves 4

Moroccan Carrot and Chickpea Salad

15 minPrep Time

15 minTotal Time

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  • 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


  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.

Moroccan Carrot and Chickpea Salad

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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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