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Moroccan carrot salad with dates
4.84 from 6 votes

Farmer's Market Moroccan Carrot Salad (Winter)

A Moroccan carrot salad with dates and lime. Chickpeas provide protein for a vegetarian meal.
Prep Time15 mins
Total Time15 mins
Servings: 4 servings
Calories: 386kcal
Author: Vee

Ingredients

Salad

  • 4 cups grated carrots
  • ½ cup dried garbanzo beans*
  • 8 dates pitted
  • 4 green onions
  • ½ cup toasted pistachios
  • ½ cup chopped cilantro

Dressing

  • 3 Tbs olive oil
  • 2 limes zest and juice
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground pepper
  • 1 pinch red pepper flakes

Instructions

IN THE MORNING

  • Soak the chickpeas overnight or in the morning. ½ cup of dried garbanzo beans= 1 ½ cup soaked/cooked.

PREP

  • Shred the carrots (a food processor makes fast work of this). Chop the dates into large chunks. Slice the white and light green parts of the green onion. Chop nuts.

MAKE THE DRESSING

  • Whisk together olive oil and lime juice. Add in spices & whisk again.

COMBINE & SERVE

  • Combine the carrots, onions, dates and beans, toss with dressing. Top with cilantro and pistachios. Serve.

Notes

*½ cup dried garbanzo beans = 1 ½ cup cooked or canned. For this salad the dried ones do taste better and have a slightly crunchier texture.

Nutrition

Serving: 1g | Calories: 386kcal | Protein: 10g | Fat: 19g | Saturated Fat: 2.5g | Sodium: 273mg | Fiber: 12g | Sugar: 21g