Your family will love this quick and easy Moroccan Chickpea Salad with Carrots and Raisins. It's quick, easy, healthy, and delicious!
Sometimes all you want to eat is a simple salad. Bonus points if that salad is filled with nourishing fruits and/or vegetables, plus protein and fiber-filled legumes. Extra bonus points if it's quick and easy to make, and delicious.
Enter Moroccan Chickpea Salad with Carrots and Raisins. When I was writing the recipe, I couldn't believe how simple it was. The instructions all fit on one line! You don't have to do any chopping at all, just a little peeling (which is optional) and shredding.
This recipe entered my summer cooking rotation one summer when I wanted to make my Greek Style Chickpea Salad, but didn't have all the ingredients I needed. So I looked in my fridge and pantry and came up with this recipe.
My family loved it, and it became a regular recipe. It was even one of the dishes I've even brought it camping on occasion.
This recipe comes together so quickly that you can make it on a weeknight when you must dash out the door to an activity or if you've come home late. Save some money and skip fast food. This is faster anyway.
It holds well too, so you can make it ahead if necessary. It's perfect for a picnic or potluck too, since it can safely go for a couple of hours without refrigeration and even tastes great at room temperature.
How to make Moroccan Chickpea Salad with Carrots and Raisins:
This salad is honestly so easy to make, it hardly takes any work at all. All that's involved is opening a couple of cans of chickpeas, draining them (make sure to save that aquafaba for other recipes).
Peel and shred the carrots (a box grater works great for this), and mince the mint. Then simply measure out the remaining ingredients, toss them all in a large bowl and mix them together. It's that easy!
Moroccan Chickpea Salad with Carrots and Raisins Ingredients:
- Canned chickpeas
- Raisins - any type will work
- Fresh mint
- Extra virgin olive oil
- Lemon juice - either fresh-squeezed or bottled are fine here
- Ground cumin
- Cayenne (optional)
- Salt and pepper, to taste
Now that you've saved yourself a little extra time by making this super fast and healthy salad, what are you going to do with your time? Something fun and festive like seeing a concert or going to a festival?
Perhaps something active like going for a walk or swim? Or maybe something productive like gardening or home repair? All of the above? Have fun!
Want more legume-based salad recipes?
Moroccan Chickpea Salad Nutrition Notes:
The nutrition information presented above is for an entree-sized portion of the salad.
This recipe is gluten-free, dairy-free, and vegan as written.
Moroccan Chickpea Salad with Carrots and Raisins
- 2 fifteen ounce cans chickpeas, rinsed and drained
- 2 carrots, peeled and shredded
- ½ cup raisins
- 2 Tablespoons minced fresh mint leaves
- 2 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons lemon juice
- 1 small clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- pinch cayenne
- salt and pepper, to taste
- Add all ingredients to a large bowl. Stir together completely. Season to taste with salt and pepper.
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.