Savour the vibrant flavours of our Moroccan Spiced Carrot & Chickpea Salad—a refreshing blend of crisp carrots, tender chickpeas, and sweet dried fruits, all lightly dressed with aromatic spices. Topped with toasted almonds and fresh herbs, this salad is a perfect balance of texture and taste, offering a nourishing escape that delights the senses

Serves 2 (20 minutes)

INGREDIENTS

• 4 large carrots, peeled and grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1/4 cup dried figs, chopped
• 1/4 cup almonds, toasted and roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• Salt and pepper to taste

METHOD

1. Prepare the Ingredients: Put on the B.H Morroccan Radio to set the scene. In a large bowl, combine the grated carrots and chickpeas. Add the chopped dried apricots and figs.
2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, and ground coriander. Season with salt and pepper to taste.
3. Assemble the Salad: Pour the dressing over the carrot and chickpea mixture. Toss to combine thoroughly.
4. Add Finishing Touches: Gently fold in the chopped almonds and fresh parsley.
5. Chill and Serve: Let the salad sit for about 15 minutes to allow the flavors to meld. Serve at room temperature or chilled.

If you haven’t already, immerse yourself in your Morocco Retreat.