This Moroccan Carrot and Chickpea Salad is vibrant in color and spice! It may look like a simple salad, but I’m telling you it is packed with flavor.
Using orange as a base for the seasoning adds a bit of sweetness, but more importantly, it replaces the olive oil. A high proportion of veggies without oil means you can fill up without feeling any heaviness….that’s what we want!
Serve it as a warm side salad or a light entree.
Recipe by Katie Mae
Makes 2 servings | Ready in 20 minutes | Stores 5 days in the fridge (keep nuts separate)
- 1 small red onion, sliced thinly (4 oz)
- 3 carrots, sliced on a diagonal (10 oz)
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1-inch fresh ginger, minced
- 1 large orange, juiced (about ¼ cup) *
- 2 tablespoons apple cider vinegar
- 1½ cups cooked chickpeas (15 oz can, drained and rinsed)
- ¼ cup mint leaves, minced
- 1/8 teaspoon black pepper, or more to taste
- 2 tablespoons pistachios, chopped (optional)
- Add the onion and carrot to a sauté pan over medium-high heat. Cover and sauté for a few minutes until the onions start to soften. Stir occasionally.
- Add the ginger, cumin, and coriander. Keep covered and sauté for a couple minutes to toast the spices.
- Stir in the orange juice and apple cider vinegar. Adjust the heat to low-medium and let the carrots braise in the liquid for 10 minutes, or until they are fork-tender to your liking.
- When the carrots are just about ready, add the chickpeas. Cook for a few more minutes until the beans are warm and the carrots are done.
- Transfer the mix to a serving bowl. Toss with the fresh mint and black pepper. Sprinkle the pistachios over top just before serving.
Lemon or lime juice can be used in place of the orange juice.