Bold spices blend with sweet carrots, creamy chickpeas, crunchy nuts, and salty kalamata olives for a Moroccan Carrot and Chickpea Salad flavorful enough to stand alone as the main dish!
Ingredients in this recipe were supplied as part of an ongoing partnership with NOW Foods. All opinions are my own.
This recipe has been on this list to come to you for quite some time!
I whipped this Moroccan Carrot and Chickpea Salad up at the start of the summer as a dish inspired by the the Moroccan Lentil Salad with Cauliflower Couscous in the Run Fast Eat Slow cook book.
The flavorful salad was an instant hit with Brian and I, but as summer came into full swing other things took priority over this space on the internet (submitting final requirements for the dietetic internship, studying for my exam, etc). I made note of what I did and planned to share this unique and vibrant dish perfect for the warm weather as a hearty side dish – and here it is!
Let’s take a look at what is in this Moroccan Carrot and Chickpea Salad:
Chickpeas – chickpeas are a legume, also known as garbanzo beans. They contain fiber, plant protein, and B vitamins (which may be linked to improved mood!). Each portion contains less than 1/4 cup serving size, making this low FODMAP.
Kale – kale is a dark, leafy green that is packed with beta-carotene, vitamin C, antioxidants as well as many other good for you nutrients.
Walnuts – the nut with the most omega 3 fatty acids, which are anti-inflammatory.
Goldenberries – these were a totally new ingredient for me. They look like raisins, but have a much more tart taste. They are filled with fiber and potassium!
Ras el Hanout – this is a Moroccan spice blend that is subtly sweet. Each blend is a little different (kind of like curry), so if you want to be in control of the ingredients, you could substitute 1 tsp ground cumin, 1 tsp turmeric, 1 tsp ground cinnamon, and 1/4 tsp black pepper. This combination should be low FODMAP.
I spiraled the carrots for a pretty look and fun texture, but if you do not have a spiralizer on hand you could grate the carrots with a grater and still have a flavor-packed salad!
We serve this dish with organic chicken, salmon, baked tofu, or homemade veggie burgers…you can serve it with your favorite protein too!
In a large bowl, combine the carrots, kale, walnuts, goldenberries, olives, ras el hanout or homemade spice blend, and chickpeas.
In a small bowl, whisk the olive oil, vinegar, maple syrup, dijon, green onion, salt and pepper together with a fork.
Toss the dressing over the salad just before serving and season to taste with ras el hanout, salt and pepper.
Serve with your favorite protein.
*Goldenberries have not been tested for FODMAP, can sub with dried cranberries in 1 Tbsp serving size (6 Tbsp per recipe). **substitute for ras el hanout: 1 tsp ground cumin, 1 tsp turmeric, 1 tsp ground cinnamon, 1/4 tsp black pepper. If following low FODMAP, make sure the ingredients do not contain onion or garlic. ***If you want more dressing, simply double the recipe!
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Inspired by the Moroccan Lentil Salad with Cauliflower Couscous from Run Fast Eat Slow.
Ingredients are served in low FODMAP amounts, but this recipe has not been tested for FODMAP content.