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A landscape view of a large bowl of carrot chickpea salad with feta cheese and a slice of lemon.

Moroccan Chickpea Carrot Salad

Savory, crunchy, flavorful, and fresh. This Moroccan Chickpea Carrot Salad can be made in 10 minutes and is the BEST for a weeknight meal!
Course Lunch, Dinner, Appetizer, Salad
Cuisine Moroccan
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 471kcal


Moroccan Salad

  • 1 cup cooked quinoa
  • 6-8 cups arugula
  • 2 cups chopped carrots about 4 medium carrots
  • 2 cups chickpeas cooked or canned
  • 1 medium cucumber
  • 1/2 cup chopped dates about 4 large dates
  • 1/2 cup crumbled feta
  • fresh mint optional

The Dressing

  • 1/4 cup olive oil
  • 1/2 medium lemon juiced
  • 2 Tbsp honey
  • salt/pepper to taste
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp chili powder
  • 1/2 tsp minced garlic
  • 2 Tbsp tahini optional


  • Toss the salad ingredients together in a large bowl (with the exception of the feta and mint).
  • Mix the ingredients for the dressing together in a salad dressing shaker or mason jar.
  • Pour the desired amount of dressing over the salad.
  • Serve with crumbled feta and freshly chopped mint (optional)!


  • To store this Moroccan Chickpea Carrot Salad, mix everything but the cheese together (including the dressing) and store it in the fridge for up to 3-4 days! As always, an airtight container keeps it fresh as long as possible.


Calories: 471kcal | Carbohydrates: 56g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 500mg | Potassium: 792mg | Fiber: 10g | Sugar: 27g | Vitamin A: 11610IU | Vitamin C: 18mg | Calcium: 238mg | Iron: 3mg