Moroccan Carrot Salad with Chickpeas, Farro, and Mint

Moroccan carrot salad with chickpeas and mint in a ceramic serving bowl.

Moroccan Carrot Salad with Chickpeas, Farro, and Mint

This Moroccan carrot salad with chickpeas is a fresh, vibrant twist on a classic. Tender carrots and creamy chickpeas are tossed with chewy farro, sweet and tangy prunes, and plenty of bright, fresh mint. A spiced honey-lemon dressing brings the whole thing together for a nourishing, satisfying carrot salad you’ll want to make on repeat.

Course Salad

Cuisine Moroccan

Diet Vegetarian

Keyword carrot chickpea salad, Moroccan carrot salad

Prep Time 30

Total Time 30

Servings

Calories 337kcal

Author Katie Trant

Ingredients

1 Tablespoon cumin seeds
⅓ cup extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon honey or other liquid sweetener for vegan
½ teaspoon finely ground sea salt
¼ teaspoon cayenne pepper
3 cups shredded carrots peeled then grated on the large holes of a box grater
14 ounces chickpeas 1 ½ cups
1 cup cooked farro or other intact grain
⅔ cup prunes cut into chickpea-sized chunks
⅓ cup fresh mint leaves torn
½ cup chopped toasted almonds

US Customary - Metric

Instructions

Heat cumin seeds in a small dry skillet over medium heat until they become fragrant. Remove from heat and use a motar and pestle or spice grinder to grind the cumin seeds into a powder.
1 Tablespoon cumin seeds

This is a good time to also toast your almonds!

Place the ground cumin in a small jar, and whisk together with honey, lemon juice, olive oil, salt, and cayenne.
⅓ cup extra virgin olive oil, 2 Tablespoons freshly squeezed lemon juice, 1 Tablespoon honey, ½ teaspoon finely ground sea salt, ¼ teaspoon cayenne pepper
In a large bowl toss together everything but the almonds with the dressing.
3 cups shredded carrots, 14 ounces chickpeas, 1 cup cooked farro, ⅔ cup prunes, ⅓ cup fresh mint leaves
Give it a good mix so the dressing can cover everything.
Scatter almonds over the top.
½ cup chopped toasted almonds
Serve immediately, or refrigerate, covered, until you're ready to serve.

Notes

Nutrition values are an estimate only
If you don't have farro (also known as emmer wheat) you can use wheat berries, barley, or short grain brown rice in it's place. Or, leave the grains out altogether (don't use all of the dressing in that case).
If you don't have prunes on hand (or don't like them) you can substitute an equivalent amount of chopped dates.
If you're going to make this ahead of time, leave the toasted almonds off until you're just about to serve.

Nutrition