Moroccan Carrot Salad

Carrot Salad
Moroccan Carrot Salad |

Go ahead, finish the whole bowl! This Moroccan Carrot Salad is so good, even the kids asked for more. The sweetness brought in by the maple syrup mixes perfectly with the lingering cumin aroma.

It all started with some Fruit Bliss Agen plums. Fruit Bliss‘s fruits are simply delectable, it’s sometimes hard to use them for anything else than eat as is. But I was set on something no-cook for dinner. I had carrots on hand. I always have chickpeas and herbs, so it was decided. A Moroccan-inspired carrot salad with chickpeas, mint, and the delicious plums.

  • 1 tablespoon cumin seeds
  • 1/2 teaspoon ras el hanout (homemade or store-bought)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 4 cups shredded carrots (on a box grater or food processor)
  • 1 can chickpeas (15-ounce), rinsed and drained
  • 1 bag (5-ounce) dried plums, quartered (I used Fruit Bliss, they’re the best)
  • 1/4 cup fresh mint, chopped, plus more for garnish
  • 1/3 cup almond slices, toasted

For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.

In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.

In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appétit!

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