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Moroccan carrot salad with spicy chickpeas recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Wow your guests with quick and tasty Moroccan carrot salad with spicy chickpeas—a flavorful vegetarian dish ready in just 20 minutes!
Ingredients:
  • 21.00 gm orange juice
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 1 tsp harissa paste
  • 2 carrots
  • 200g tub Moroccan pumpkin dip
  • 62.50 ml fresh mint sprigs
  • Orange wedges, to serve
  • 125g can chickpeas, drained, rinsed
  • 1 tsp sumac
  • Pinch chilli powder
  • 40.00 ml roughly chopped pistachio kernels
  • 40.00 ml currants
Instructions:
  • Dry chickpeas on paper towel. Heat oil in non-stick pan. Add chickpeas. Cook until lightly browned, about 2-3 minutes. Drain chickpeas on paper towel, then toss with sumac, chili, and salt in a bowl. Cool and mix in pistachios and currants.
  • Combine freshly squeezed orange juice, fragrant olive oil, minced garlic, earthy cumin, and spicy harissa paste in a bowl and whisk until well blended.
  • Cut carrots into long, thin strips using a julienne peeler. Spread dip on serving plate. Arrange carrot and chickpea mixture on top of dip. Drizzle with dressing, then top with mint. Serve with orange wedges.

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