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!
Ingredients
For the Salad:
- 3-4 Cups Arugula
- 1 Cup Shredded Carrots
- 3 Celery Stalks finely diced
- ½ Red Onion finely diced
- ½ Cup Fresh Mint finely chopped; this is about one bunch.
- ⅓ Cup Raisins or Currants
- ⅓ Cup Chopped Walnuts
- 1 Can Chickpeas drained and rinsed
For the Dressing:
- ⅓ Cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Maple Syrup
- ¼ Cup Lemon Juice this is approximately one medium-large sized lemon!
- 3 Tablespoons Tahini
- 1 Clove Garlic mashed
- 1 Teaspoon Cumin
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black pepper
Instructions
- 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!
Calories: 388kcal | Carbohydrates: 28g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 332mg | Potassium: 469mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5973IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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