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Moroccan Carrot Salad

Moroccan Carrot Salad with a Zesty Citrus Twist

A vibrant Moroccan Carrot Salad packed with nutty chickpeas, crunchy cashews, and a zesty citrus turmeric dressing, perfect for any meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Salads
Cuisine: Moroccan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Raw Cashews Substitution: Almonds or walnuts can be used for similar texture.
  • 4 large Carrots Substitution: Zucchini can be used for a different flavor.
  • 1 can Canned Chickpeas Note: Drain and reserve aquafaba for dressing.
  • 1 cup Pomegranate Arils Substitution: Diced apples can also be used for sweetness.
  • 1/2 cup Golden Raisins Substitution: Regular raisins or dried cranberries can work.
  • 1/4 cup Roasted Salted Sunflower Seeds Substitution: Pumpkin seeds can provide a similar crunch.
  • 2 tablespoons Sesame Seeds Substitution: Chia seeds for a different nutrient profile.
  • 1/4 cup Fresh Cilantro Substitution: Parsley or basil can be used if herb flavors are preferred.
  • 1/4 cup Fresh Mint Substitution: Parsley or basil can be used if herb flavors are preferred.
  • 2 stalks Green Onions Substitution: Chives or red onions for a sharper taste.
For the Dressing
  • 1/2 cup Fresh Orange Juice Substitution: Lemon juice can be used for a tangier flavor.
  • 1/4 cup Aquafaba Substitution: Silken tofu for creaminess.
  • 1 tablespoon Lime Zest Substitution: Lemon zest can be used for a similar effect.
  • 2 tablespoons Lime Juice Substitution: Lemon juice can be used for a tangier flavor.
  • 2 tablespoons Red Wine Vinegar Substitution: Apple cider vinegar for a milder flavor.
  • 1 tablespoon Pure Maple Syrup Substitution: Agave syrup or honey (if not strictly vegan) can be used.
  • 1 teaspoon Ground Turmeric Note: Fresh turmeric can also be used, though in smaller amounts.
  • 1/2 teaspoon Salt Note: Adjust to taste.
  • 1/2 teaspoon Black Pepper Note: Adjust to taste.
  • 1/4 teaspoon Ground Ginger Adjust quantity to suit spice preference.
  • 1/2 teaspoon Ground Cumin Adjust quantity to suit spice preference.
  • 1/2 teaspoon Garlic Powder Adjust quantity to suit spice preference.
  • 1/4 teaspoon Cayenne Adjust quantity to suit spice preference.
  • 1/4 teaspoon Ground Cinnamon Adjust quantity to suit spice preference.

Equipment

  • Oven
  • Blender
  • Large bowl
  • Baking Sheet

Method
 

Roasting and Preparation
  1. Preheat your oven to 350°F (177°C) to ensure even roasting. Spread the raw cashews on a baking sheet in a single layer, then place them in the oven for 8-12 minutes. Stir occasionally until golden brown.
  2. Use a julienne peeler to create thin, noodle-like strips from the carrots. Gather the carrot 'noodles' and place them in a large bowl with a lid.
Mixing and Dressing
  1. Add the chickpeas, toasted cashews, pomegranate arils, golden raisins, sunflower seeds, sesame seeds, chopped cilantro, mint, and sliced green onions to the bowl. Gently toss everything together.
  2. In a blender, combine fresh orange juice, reserved aquafaba, lime zest, lime juice, red wine vinegar, maple syrup, ground turmeric, salt, black pepper, ground ginger, ground cumin, garlic powder, cayenne, and ground cinnamon. Blend until smooth.
  3. Pour the dressing over the salad mixture. Secure the lid and shake well. Chill for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 120mgPotassium: 450mgFiber: 6gSugar: 10gVitamin A: 140IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

Use fresh ingredients for the best flavor and chill the salad before serving to allow flavors to meld.

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