Moroccan Chickpea and Carrot Salad | AdventHealth Whole Health Institute

Recipe courtesy of

Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

1/4 cup extra virgin olive oil
1/4 cup orange juice
1 teaspoon lemon zest
3 tablespoons lemon juice
1 tablespoon honey (more to taste)
1 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander
1/8 teaspoon cayenne
1/2 teaspoon sea salt (more to taste)
1 (15 oz) can chickpeas, rinsed and drained
1 pound carrots, peeled and shredded (can use pre-shredded as a shortcut)
1/2 cup chopped fresh mint and/or cilantro, plus more for garnish
1/3 cup raisins, chopped dried apricots or dried cranberries
1/2 cup slivered almonds
2 tablespoons minced shallots (or substitute red onion)

In a small bowl, make the dressing by whisking together the olive oil, orange juice, lemon zest and juice, honey and spices.
In a large bowl, make the salad by combining the chickpeas, shredded carrots, chopped mint, dried fruit, almonds, and shallots.
Drizzle the dressing over the salad and toss together until everything is well-coated. Taste and adjust seasonings, as needed.
Cover and refrigerate for 30 minutes before serving to allow flavors to develop.
When ready to serve, garnish with additional mint and/or cilantro.

Category Tags

Appetizers and Sides

Low fat / low saturated fat

Whole food, plant-based

Lisa Markley, MS, RDN, LD — About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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