Moroccan Carrot Chick Pea Salad with Feta and Almonds


You guys I just got thee best compliment today – my daughter claimed this Moroccan Carrot Chick Pea Salad to be better than butter noodles! Hahaha. Coming from her though, buttered spaghetti noodles with salt are her favorite food so I was pretty excited to hear it! Especially since this is much healthier. I’d have to say though that this is one of my favorite salad recipes too! Most definitely not your typical green salad but such a flavorful, well blended salad. If you haven’t had Moroccan food all these spices and ingredients together would seem really strange but let me tell you they are oh sooo good together!

Moroccan Carrot Chick Pea Salad

Moroccan Carrot Chick Pea Salad

I served this carrot salad with my Grilled Moroccan Chicken and just a plain tricolor quinoa. It was one of my favorite meals I’ve had this year and my whole family loved it! It’s perfectly refreshing serve chilled in the summer but you can serve it warm as well. I do like when it’s cold that the dressing coats the salad a little better, plus it allows more time for all the flavors to meld together. Try it both ways and see which is your favorite.


Moroccan Carrot Chick Pea Salad


Moroccan Carrot Chick Pea Salad with Feta and Almonds

Servings: 8


  • 1 1/2 lbs medium carrots, peeled and sliced about 1/6-inch thick
  • 1 (15 oz) can chick peas drained and rinsed
  • 1/2 cup raisins (golden or red)
  • 1/2 cup sliced almonds, toasted
  • 4 oz feta, crumbled
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh mint


  • 1/4 cup olive oil
  • 3 Tbsp fresh orange juice + 1/2 orange zest
  • 3 Tbsp fresh lemon juice + 1/2 tsp zest
  • 1 1/2 Tbsp honey
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • Salt


  1. For the dressing:

  2. In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about 3/4 tsp). Set aside.

  3. Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it's tender crisp (a very light snap to it when you bite into it). If it's not just tender then cook another 1 minute or until just tender. Drain carrots then transfer to a salad bowl, immediately pour dressing over top and toss to evenly coat. Toss in chick peas and raisins. Chill 30 - 60 minutes (note that you can serve this warm the dressing just won't be as thick, plus the resting period allows time for flavors to meld).

  4. Remove from refrigerator (or chill up to 1 day) toss in almonds, about 2/3 of the feta, the parsley and mint. Sprinkle top with remaining 1/3 of the feta and serve.

  5. Recipe source: adapted from Scrumptious South Africa

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