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
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!
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.
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!
Nutritional Information & Recipe