If you’re looking for a plant-based salad that is anything but boring, then you’ve come to the right place! My Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing is the most delicious, plant-based salad that is full of so much spice and flavor, you wouldn’t believe that there’s no meat in it! Plus, this recipe also happens to be gluten-free and grain-free, so it is sure to keep your taste buds (and your belly) happy!
Over on my Instagram, I’ve been sharing a new series of FIVE life-changing plant-based salads, and let me just say, I have been having SO much fun creating them! Salads are such fun recipes to develop, because you can mix and match any ingredients that you desire. The opportunities are truly endless!
For this salad, I decided to pull from Moroccan-inspired flavors and mix in an abundance of fresh herbs and crunchy, fresh vegetables to create a flavor profile that is absolutely to die for. Every single bite of this salad has something new and intriguing in it, so if you’re someone who loves their food to be fresh and exciting, then this is the perfect recipe for you!
Whenever I share a new salad recipe, it’s important to me to make sure that it’s never boring, because life is way too short to eat boring salads! This salad is proof that eating healthy doesn’t have to mean eating the same, boring recipe every single day. So, what are you waiting for?! It’s time to run to your kitchen and make this life-changing salad recipe!
What You Need to Make This Moroccan-Inspired Salad
This salad comes together in two parts: first, with the salad itself, and second, with the dressing. If you’re looking at this ingredient list and thinking to yourself, “this sounds like a lot of ingredients,” I want to assure you that each and every ingredient is SO worth it! This is truly one of my favorite salad recipes, and each ingredient has its own delicious, unique purpose. I promise!
Arugula: Arugula is one of my favorite salad greens! It has a mild, peppery flavor that makes for the perfect base for a flavorful salad recipe like this one!
Shredded Carrots: Carrots are high in vitamins A and C, making them a superfood! Plus, they add such a pretty color to this salad that makes it even more fun to eat!
Celery: Celery is rich in fiber and has been shown to help lower inflammation levels. But aside from that, it also adds a delicious crunchy texture to salads that is truly unbeatable!
Red Onion: Diced red onions really add a nice balance of bite and acidity to this salad.
Mint: Fresh mint is a staple of Moroccan cuisine, and adds a light freshness to this salad
Raisins or Currants: Raisins are another staple in Moroccan cooking, and add the perfect touch of sweetness to this salad! And if you don’t like raisins, no problem; just substitute with currants instead. Do what feels best for you – after all, that’s what intuitive eating is all about. 🙂
Walnuts: Walnuts are an excellent source of B vitamins and minerals, and also add a crunchy texture to this recipe.
Chickpeas: Chickpeas are one of my favorite plant-based sources of protein!
Olive Oil: Olive oil is my favorite oil to use in salad dressings because it tastes amazing and it’s such a great heart-healthy oil.
Red Wine Vinegar: I love the flavor of red wine vinegar, so if you have it on hand, make sure to use it!
Maple Syrup: Maple syrup adds the perfect touch of sweetness to the dressing!
Lemon Juice: In this recipe, we’ll be using the juice of one whole lemon. If you like your dressings more tangy, use a larger-sized lemon!
Tahini: You already know that I am the self-proclaimed tahini queen, so of course this recipe includes tahini!
Garlic: As always, I recommend using fresh garlic here. Why? Because it truly adds the best flavor!
Spices: We’ll be using cumin, sea salt, and black pepper to add some spice and flavor to the dressing. Yum!
Looking For a Boost of Protein? Try These Options!
If you like an extra boost of protein in your salads (which, hey, I’m right there with you), then you need to try these delicious protein options! All of these can easily be made and tossed into this salad, and make for the perfect protein-packed accompaniments.
How to Make This Delicious Plant-Based Salad and Dressing
This salad couldn’t be any easier! Simply start by preparing / chopping / washing your veggies. Then, add all of your salad ingredients to a large bowl.
Next, in another small bowl, whisk together all of the dressing ingredients. Taste and adjust seasonings as needed!
Then pour the dressing over the salad, and enjoy! Serve immediately, or store any leftovers in airtight ingredients for up to three days. If you plan on meal prepping, and want to have this salad last for the week, prepare the recipe as instructed, but leave out the arugula. Then, add the arugula to the salad once you’re ready to eat it! This ensures that the arugula won’t get soggy. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
If you're looking for a plant-based salad that is anything but boring, then you've come to the right place! My Moroccan-Inspired Chickpea Carrot Salad with Spiced Lemon Dressing is the most delicious, plant-based salad that is full of so much spice and flavor, you wouldn't believe that there's no meat in it! Plus, this recipe also happens to be gluten-free and grain-free, so it is sure to keep your taste buds (and your belly) happy!
For the Salad:
3Celery Stalksfinely diced
1/2Red Onionfinely diced
1/2CupFresh Mintfinely chopped; this is about one bunch.
1/3CupRaisins or Currants
1CanChickpeasdrained and rinsed
For the Dressing:
2TablespoonsRed Wine Vinegar
1/4CupLemon Juicethis is approximately one medium-large sized lemon!
Start by washing / chopping / preparing all of your vegetables.
Next, add all of your salad ingredients to a large bowl. Set aside.
In a smaller bowl, add in all of the dressing ingredients. Mix well to combine. Taste and adjust seasonings as desired.
Pour the dressing over the salad, toss well, and enjoy! Store any leftovers in an airtight container for up to three days. If meal prepping, store the arugula separately from the rest of the salad. It should stay fresh this way for up to one week!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!