Description

Marrakesh Carrots is a vibrant and refreshing salad that combines grated carrots, cooked chickpeas, sweet medjool dates, and fresh herbs. Tossed in a zesty lime and spice dressing with cumin, turmeric, and nutmeg, this dish is topped with crunchy roasted pistachios and creamy feta cheese for a perfect balance of textures and flavors. Ideal as a light lunch or a colorful side dish, it’s inspired by North African flavors and can be served immediately or chilled to deepen the flavors.

Ingredients

Units Scale

Salad Ingredients

4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
4 scallions, white and green parts, chopped
1/2 cup coarsely chopped fresh cilantro
1/2 cup shelled roasted pistachios, coarsely chopped
1/2–3/4 cup crumbled feta cheese

Dressing Ingredients

3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper

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Instructions

Combine Salad Ingredients: In a large bowl, add the grated carrots, cooked and rinsed chickpeas, chopped medjool dates, chopped scallions, and fresh cilantro. This forms the hearty base of the salad.
Prepare the Dressing: In a small mixing bowl, whisk together olive oil, lime zest and juice, ground cumin, freshly-grated nutmeg, turmeric, crushed red pepper flakes, sea salt, and freshly cracked black pepper until well combined. This dressing imparts a bright, aromatic, and slightly spicy flavor that complements the natural sweetness of the carrots and dates.
Toss Salad with Dressing: Pour the prepared dressing over the carrot mixture. Toss thoroughly to coat all ingredients evenly, ensuring each bite is flavorful and vibrant.
Add Toppings and Serve: Sprinkle the coarsely chopped roasted pistachios and crumbled feta cheese over the dressed salad. Gently toss once more to distribute the toppings without breaking them up too much. Serve the salad immediately or cover and chill it in the refrigerator for up to 3 days to let flavors meld.

Notes

1 1/2 cups cooked chickpeas is equivalent to one 15-ounce can of chickpeas, rinsed and drained.
For best texture, reserve the pistachios and add them just before serving if preparing the salad in advance to maintain their crunch.
This salad can be made up to three days ahead and kept refrigerated, allowing the flavors to develop.