This Spiced Carrot & Chickpea Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is simple to prepare. In just 30 minutes, you’ll have a colorful medley of tender roasted carrots, hearty chickpeas, and a warm blend of cumin, paprika, and coriander. The earthy spices perfectly complement the natural sweetness of the carrots, while the chickpeas add a delightful creaminess and protein boost. It’s a salad that feels indulgent yet wholesome, making it ideal for lunch or a light dinner.
Every bite offers a symphony of textures—crisp edges of roasted carrots, soft chickpeas, and a zesty lemon-tahini drizzle that ties it all together. The dish is not only visually stunning with its golden hues but also brimming with flavor that’s both comforting and refreshing. Whether you’re a seasoned cook or just starting out, this recipe is a foolproof way to bring warmth and excitement to your table. It’s a crowd-pleaser that’s as nourishing as it is delicious.
Ingredients for Spiced Carrot & Chickpea Salad
- 1 cup chickpeas (cooked and drained)
- 1 cup cooked Israeli couscous (about ½ cup uncooked; substitute quinoa for gluten-free)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon dried orange peel
- A pinch of cayenne
- 2-3 tablespoons olive oil
- 1 smashed garlic clove
- ¼ – ½ teaspoon dried cilantro leaves
- Squeeze of lemon juice
- Salt & pepper to taste
- 2-3 carrots (peeled into ribbons)
- 2 tablespoons dried currants
- 2-3 tablespoons toasted sliced almonds
- Small handful of fresh mint leaves
Step-by-Step Instructions
- Cook the couscous: Place Israeli couscous in a medium pot over medium heat. Toast it dry for about 1 minute. Add enough water to cover the couscous, along with a pinch of salt. Bring to a boil, then reduce to a simmer for about 8 minutes. Drain, toss with a little oil, and set aside.
- Prepare the spiced oil: In a small skillet, warm the cumin, ginger, orange peel, and cayenne over medium heat for 30 seconds. Add olive oil (enough to coat) and heat for another 30 seconds until the oil barely simmers. Remove from heat and scrape into a small bowl with the smashed garlic clove. Let cool for a few minutes, then add dried cilantro, salt, pepper, and a squeeze of lemon juice.
- Marinate the chickpeas and couscous: Toss half of the dressing with the cooked chickpeas and couscous. Let it marinate in the fridge for 20 minutes while you peel the carrots into ribbons.
- Assemble the salad: Remove the garlic clove from the remaining dressing. In a large bowl, combine the marinated couscous and chickpeas, carrot ribbons, dried currants, toasted almonds, and fresh mint. Toss everything together with the remaining dressing.
- Adjust seasonings: Taste and add more salt, pepper, or lemon juice as needed. Serve chilled or at room temperature.
Time-Saving Tips for Busy Cooks
To speed up this recipe, use pre-cooked chickpeas (canned works great—just rinse and drain!) and pre-toasted almonds. You can also prepare the couscous and dressing a day ahead and store them separately in the fridge. When ready to serve, simply toss everything together for a quick, flavorful meal.
Recipe Variations to Mix It Up
Feel free to customize this salad to suit your taste! Swap quinoa for couscous if you’re gluten-free, or try pomegranate seeds instead of currants for a tangy twist. For extra protein, add crumbled feta or grilled chicken. If you’re not a fan of mint, fresh parsley or basil makes a great substitute.
Storage and Reheating Tips
This salad keeps well in the fridge for up to 3 days when stored in an airtight container. If the couscous dries out, drizzle a little olive oil or lemon juice before serving. It’s best enjoyed cold, but you can let it sit at room temperature for 10 minutes if you prefer it less chilled.
Perfect Pairings for Serving
This salad is a versatile side or light main dish. Pair it with grilled fish or roasted chicken for a heartier meal. For a vegetarian option, serve alongside warm pita bread and hummus. A crisp white wine or sparkling water with lemon complements the flavors beautifully.
Equipment Guidance for Easy Prep
You’ll need a vegetable peeler to create those beautiful carrot ribbons. A small skillet is perfect for toasting the spices and warming the oil. If you don’t have one, a regular frying pan works just as well. A mixing bowl with a lid is handy for marinating the couscous and chickpeas.
Spiced Carrot & Chickpea Salad
Ingredients
- 1 cup chickpeas, cooked and drained
- 1 cup cooked israeli couscous (about ½ cup uncooked) (sub quinoa if gluten free)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon dried orange peel
- a pinch of cayenne
- 2-3 tablespoons olive oil
- smashed garlic clove
- ¼ – ½ teaspoon dried cilantro leaves
- squeeze lemon
- salt & pepper
- 2-3 carrots peeled into ribbons
- 2 tablespoons dried currants
- 2-3 tablespoons toasted sliced almonds
- small handful of fresh mint leaves
Instructions
- Cook your couscous. Place israeli couscous in a medium pot over medium heat. Before adding water, let it toast (dry) for a minute or so. Fill the pot with enough water to well cover the couscous. Add a pinch of salt, bring to a boil and reduce to a simmer for about 8 minutes. Drain. Toss with a little oil, and set aside.
- In a small skillet add cumin, ginger, orange peel and cayenne. Warm spices in the pan for just 30 seconds or so. Add the olive oil oil (enough to coat), and heat it for 30 seconds until the oil barely comes to a simmer. Remove from heat, scrape the oil & herbs into a small bowl with a smashed clove of fresh garlic (you’re going to remove the garlic clove before using the dressing). Let cool for a few minutes and add dried cilantro, salt, pepper & a few good squeezes of lemon.
- Toss half of the dressing of the dressing with cooked chickpeas & couscous. Let it marinate in the fridge for 20 minutes or so while you peel your carrots.
- Remove the garlic clove from the remainder of the dressing. Toss everything together – couscous & chickpeas, carrot ribbons, currants, toasted almonds, and fresh mint. Taste and adjust seasonings.