September 16, 2021

Moroccan Carrot & Chickpea Salad

Recipe: Hannah Sunderani

Get this Moroccan Carrot & Chickpea Salad recipe from the vegan food blog Two Spoons.

This Moroccan-inspired salad is gluten-free, easy to make and healthy! This is a protein-packed, whole foods salad recipe using fresh and flavorful ingredients, and it’s finished with a deliciously spiced Moroccan Salad Dressing to drizzle overtop.



  • 2/3 cup quinoa
  • 1 1/3 cup water
  • 1/2 cup almonds
  • 1 shallot small
  • 1 cup carrots grated
  • 1 can chickpeas (14 fl oz./400 mL)
  • 2.5 oz. arugula (70 g)
  • 1/2 cup mint, tightly packed
  • 1/4 cup dates, chopped

Moroccan Salad Dressing

  • 1/4 cup + 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp sea salt
  • Pinch red pepper flakes


Yield: Serves 6

  1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12 to 15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
  2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8 to 10 minutes). Remove from heat.
  3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
  4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine. Salad will keep in fridge for up to 3 days.

Notes: To speed the quinoa cooling process, spread cooked quinoa into shallow bowl. This will allow for the steam to release faster.