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

Save RecipeSave Recipe

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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https://inspiralized.com/moroccan-carrot-and-chickpea-salad

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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
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this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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