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    Home » Salads

    Moroccan Carrot Salad

    Published: Jul 31, 2022 · by Nico

    Jump to Recipe

    Moroccan carrot salad is a delicious and aromatic recipe with tender boiled carrots, fragrant ground cumin, minced garlic, fresh parsley, and a few other simple ingredients.

    We were blown away by the taste of this carrot salad recipe. Carrots and cumin are a match made in heaven.

    moroccan carrot salad
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving Suggestions
    • Storage
    • More Carrot Recipes
    • More Salad Recipes
    • Recipe

    Check out our best vegan salad recipe collection!

    We've never been so excited about boiled carrots until we made this Moroccan carrot salad recipe.

    It's hard to believe, but this recipe tastes so good you'll want to make it all the time. The tender boiled carrots have a slightly sweet flavor that melds perfectly with aromatic ground cumin.

    Add the spices and the seasoning while the carrots are still warm. The warm carrots absorb the flavors of the condiment wonderfully.

    Finely minced garlic, fresh flat-leaf parsley, sweet paprika, freshly squeezed lemon juice, and extra virgin olive oil make up a Mediterranean flavor palette that blends beautifully with tender and sweet boiled carrots.

    In less than 30 minutes, you'll have one of the most delicious and unique carrot salads ever to serve as a starter or side dish.

    You can also add a can of cooked lentils to make this Moroccan carrot salad tastier and more nutritious, and turn it into a quick lunch. This recipe is naturally vegan and gluten-free.

    moroccan carrot salad with lentils

    Ingredients

    ingredients for moroccan carrot salad
    Ingredients for Moroccan carrot salad: carrots, extra virgin olive oil, lemon juice, garlic, cumin, sweet paprika, salt, black pepper, shaved almonds, red pepper flakes, and parsley.

    Carrots

    Carrots are the main ingredient in this Moroccan carrot salad.

    Moroccan carrot salad is made with chopped carrots, not shredded carrots, so you won't need a food processor for this recipe.

    If you are looking for a shredded carrot salad, check out our French Carrot Salad recipe or our Carrot and Raisins Salad.

    Olive oil

    Extra virgin olive oil is best to add a fruity flavor to this recipe. If you don't have extra virgin, then regular olive oil will do.

    Lemon juice

    Lemon juice adds acidity and freshness, lifting the flavor of the other ingredients.

    Opt for orange juice if you prefer a sweeter, less acidic Moroccan carrot salad.

    Cumin

    Ground cumin is the ingredient that makes this Moroccan carrot salad special. It fits perfectly with the carrots.

    Sweet paprika

    Sweet paprika adds color and aroma. You can also add red pepper flakes if you like a touch of spiciness.

    Other spices you can try to add are cinnamon, cayenne pepper for a touch of heat, and some grated ginger.

    Garlic

    Opt for fresh minced garlic rather than garlic powder.

    Almonds

    Toasted slivered almonds or shaved almonds add crunch and a delicious nutty flavor that fits perfectly with the other ingredients.

    You can substitute toasted pine nuts for the almonds.

    To toast the nuts, warm them up on a skillet for a couple of minutes, moving them around until they look toasty.

    Parsley

    Chopped fresh flat-leaf parsley adds freshness and color, completing the Mediterranean flavor palette in this recipe.

    Other fresh herbs that work well in this Moroccan carrot salad are fresh cilantro and fresh mint.

    Salt and Pepper

    We use salt to boil the carrots and to add to the salad. Sea salt or kosher salt is what we usually use. Also, add a few twists of freshly ground black pepper for a fragrant aroma.

    Lentils

    Lentils are totally optional. We often add them in because they fit perfectly with the other flavors and make the salad more nutritious, transforming it from a side dish to a light main meal.

    You can add canned lentils, green or brown, or cook dry lentils yourself, then add them in. You can also substitute canned chickpeas for the lentils if you prefer.

    moroccan carrot salad on a platter

    Instructions

    Step 1: Chop and Boil the Carrots

    Peel the carrots with a vegetable peeler and chop them into small chunks on a cutting board with a sharp knife.

    Tip: cut them diagonally for prettier chunks.

    chopping carrots into small pieces

    Boil the carrot in a pot with salted boiling water for 15 to 20 minutes or until tender. You should be able to pierce them with a fork. While the carrots boil, prepare the dressing.

    Then drain them well and add them to a large bowl.

    draining boiled carrots

    Step 2: Make dressing and toss

    To a small bowl, add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped parsley, salt, black pepper, cumin, paprika, and red pepper flakes.

    ingredients for the dressing in a bowl

    Whisk well to combine.

    moroccan carrot salad dressing

    Pour the dressing onto the hot carrots and stir gently until the carrot chunks are fully coated.

    Ideally, set aside 15 minutes to allow the flavors to meld.

    carrots tossed in dressing

    Step 3: Plate and garnish the salad

    Transfer onto a serving platter and sprinkle with toasted shaved or slivered almonds and/or toasted pine nuts.

    Add a touch of fresh parsley and serve with a few slices of crusty bread.

    moroccan carrot salad on a platter

    Variations

    Moroccan Carrot and Lentils Salad

    moroccan carrot salad with lentils

    This recipe is one of our favorite ways of eating lentils and carrots. Adding cooked lentils turns this salad from a side dish to a delicious main you can have as a quick lunch or a healthy dinner.

    To make it, you'll need to add a can of drained lentils to the bowl with the carrot. Toss with the dressing, let sit for 15 minutes, then serve with a couple of slices of crusty bread to make it a delicious, nutritious meal.

    Serving Suggestions

    OK, so we love veggies, that's a fact. And what we love even more is a big plate filled to the brim with different salads and veggies and have it as our main dinner.

    In this case, we love serving this Moroccan Carrot Salad with grilled zucchini, our Vegan Pasta Salad, Green Bean Salad, and Zaalouk or Eggplant Salad.

    That sounds like a lot of salads, but they are all so incredibly delicious and packed with nutrition.

    It's like having your little Mediterranean buffet at home, where everyone can pick and choose their favorite salads to put on their plate.

    Alternatively, if you want to serve it as a side, try it with one of our easy dinners, such as:

    • Marinated tofu
    • Pasta alla Norma
    • Zucchini boats
    • Eggplant parmigiana

    This salad is best served warm or at room temperature, so if you store it in the fridge, take it out 15 minutes before serving it.

    Storage

    Store our Moroccan Carrot Salad in an airtight container in the fridge for up to 3 days. Then, take it from the fridge 15 minutes before serving it to allow flavors to pop out again.

    More Carrot Recipes

    If you like cooking with carrots, or you have surplus carrots in your fridge, check out these carrot-packed recipes:

    • Carrot Ginger Dressing
    • Carrot Salad
    • Side Salad
    • Vegan Carrot Cake

    More Salad Recipes

    If you're curious about more salad recipes, see our most loved recipes here:

    • Green Bean Salad
    • Avocado Salad
    • Cucumber Tomato Salad
    • Tomato Salad
    • Italian Salad
    • Rice Salad
    • Chickpea Salad
    • Tofu Salad

    Or try any of these 25 best vegan salad recipes that will surely inspire your next appetizer or side dish.

    For many more side dishes ideas, check out our sides category page.

    Recipe

    Moroccan Carrot Salad

    Moroccan Carrot Salad

    Author: Nico
    Moroccan carrot salad is a delicious and aromatic recipe with tender boiled carrots, fragrant ground cumin, minced garlic, fresh parsley, and a few other simple ingredients.
    We were blown away by the taste of this carrot salad recipe. Carrots and cumin are a match made in heaven.
    Print Recipe Pin Recipe Share Recipe
    5 from 4 votes
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course salad, Side dish
    Cuisine Moroccan
    Servings 4 people
    Calories 214 kcal

    Ingredients
     
     

    • 1½ pounds carrots
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice or more to taste
    • 2 cloves garlic
    • ½ teaspoon cumin or more to taste
    • ½ teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon red pepper flakes
    • ¼ cup parsley
    • 3 tablespoons slivered almonds or pine nuts toasted
    • 1 can (15 oz) lentils green or brown - optional

    Instructions
     

    STEP 1: CHOP AND BOIL THE CARROTS

    • Peel the carrots with a vegetable peeler and chop them into small chunks on a cutting board with a sharp knife.
      Tip: cut them diagonally for prettier chunks.
      chopping carrots into small pieces
    • Boil the carrot in a pot with salted boiling water for 15 to 20 minutes or until tender. You should be able to pierce them with a fork. While the carrots boil, prepare the dressing.
      Then drain them well and add them to a large bowl.
      draining boiled carrots

    STEP 2: MAKE DRESSING AND TOSS

    • To a small bowl, add the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped parsley, salt, black pepper, cumin, paprika, and red pepper flakes.
      Whisk well to combine.
      ingredients for the cumin dressing in a bowl
    • Pour the dressing onto the hot carrots and stir gently until the carrot chunks are fully coated.
      Ideally, set aside 15 minutes to allow the flavors to meld.
      carrots tossed in dressing

    STEP 3: PLATE AND GARNISH THE SALAD

    • Transfer onto a serving platter and sprinkle with toasted shaved or slivered almonds and/or toasted pine nuts.
      Add a touch of fresh parsley and serve with a few slices of crusty bread.
      moroccan carrot salad on a platter
    • Or you can toss in a can of lentils, drained, to turn the Moroccan carrot salad from a side dish to a delicious main course for a quick lunch or healthy dinner.
      Tip: Taste and adjust condiments if you add lentils.
      moroccan carrot salad with lentils

    Video Recipe

    Carrot Lentil Salad | a healthy lunch idea packed with flavor

    Notes

    Nutrition information is an estimate for 1 portion of Moroccan carrot salad out of 4, without the lentils.
    Tip: boil the carrots in about ½ gallon of water with about 1 tablespoon of coarse salt or 2 teaspoons of fine salt.

    Nutritional Values

    Nutrition Facts
    Moroccan Carrot Salad
    Amount Per Serving
    Calories 214 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Trans Fat 0.003g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 10g
    Cholesterol 0mg0%
    Potassium 648mg19%
    Carbohydrates 20g7%
    Dietary Fiber 6g25%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 28897IU578%
    Vitamin B6 0.3mg15%
    Vitamin C 18mg22%
    Vitamin E 5mg33%
    Vitamin K 91µg87%
    Calcium 89mg9%
    Folate 43µg11%
    Iron 1mg6%
    Manganese 0.5mg25%
    Magnesium 45mg11%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this Moroccan carrot salad, you might also like:

    • 35 Best Vegetarian Lunch Ideas
    • 40 easy dinners
    • 40 Best Vegetable Sides
    • 40 Easy Appetizers
    « Green Bean Salad
    Carrot Salad »

    Reader Interactions

    Comments

    1. Lin Davis

      January 08, 2023 at 6:16 am

      Ok to cook carrots in the One Pot?

      Reply
      • Louise

        January 08, 2023 at 6:19 am

        Hi there Lin,
        I'm not sure I understand, but you can cook the carrot in a pot with salted boiling water for 15 to 20 minutes or until tender.
        You should be able to pierce them with a fork.
        Does this help? Let me know. Kindest, Louise

        Reply
    2. Amanda

      September 27, 2022 at 6:17 pm

      5 stars
      AAAAAaAaAaAaaAa!! How on earth did I live without this salad!!Grazie, grazie, grazie!

      Reply
      • Nico

        September 28, 2022 at 5:21 am

        I'm so happy you liked it, Amanda!!! Thanks for your message 🙂 Nico

        Reply
    3. Mischa

      September 13, 2022 at 1:14 am

      5 stars
      This is such a colourful and tasty recipe. I did add lentils and what an added touch .. however I didn't use canned . I cooked my own with a clove of garlic in the water. Thank you for sharing this!

      Reply
      • Nico

        September 13, 2022 at 5:44 am

        I am really happy you liked it, Mischa!! - it's become a favorite warm salad recipe in our home now 🙂 Thanks so much for leaving a message here. Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

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