Moroccan Salad is essentially just a fragrant, zesty twist on a typical carrot salad, but what a difference a few ingredients can make! A few fruity currants, some toasted almonds, and a dressing filled with incredible spices, and wow! You’ll be wandering the streets of Casablanca, or at least your tastebuds will be! This salad is incredibly easy to toss together and is a delightfully refreshing dish for a hot summer day. Let this Moroccan Salad show you a whole new world of salad!
Ingredients
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1 teaspoon lemon zest plus 3 tablespoons lemon juice
- 1/4 cup orange juice, freshly squeezed
- 1 1/2 tablespoons honey
- 3/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
For the salad:
- 1 pound carrots, peeled and shredded
- 1/3 cup currants
- 1/2 cup almonds, slivered and toasted
- 1/2 cup fresh mint or cilantro, chopped, plus more, to taste, for garnish
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons shallots, finely minced
- 1 clove garlic, minced
Directions
Step 1 –In a large bowl, large enough to mix the entire salad, add the olive oil, the lemon zest, the lemon juice, the orange juice, the honey, the salt, the cumin, the ginger, the cinnamon, the coriander, the allspice, and the cayenne pepper and whisk to combine.
Step 2 –To the dressing, add the carrots, the currants, the almonds, 1/2 cup of the mint, the chickpeas, the shallots, and the garlic and toss well to combine.
Step 3 –Cover the salad with plastic wrap and refrigerate for at least 30 minutes and up to 3 hours.
Step 4 –Garnish with the fresh mint and serve cold.
