Moroccan Spiced Carrot Salad

Spice up your mealtime.

If you’ve been looking for a new salad to brighten up your weekly lunch routine, this Moroccan-inspired carrot salad is the one to try. It’s fresh, hearty, and layered with crunch in every bite. With fragrant spices, vibrant colours, and a symphony of flavours, it’s a true feast for the senses.

This recipe takes humble carrots and pantry staples, like chickpeas and quinoa, and transforms them into a delicious and satisfying meal or side dish. Fresh mint, coriander, warm spices, toasted almonds, and sweet currants come together with a tangy-sweet vinaigrette that ties everything perfectly.

Vegan, gluten-free, protein- and fibre-packed, this salad is nourishing, flavourful, and make-ahead friendly.

Make carrots the star

Carrots shine as the hero ingredient here. To enhance both their flavour and crunch, shredding is key—it exposes more surface area and brings out their natural sweetness. Carrot noodles are a fun alternative, while grating works too (just keep them thick enough so they don’t turn soggy).

Crispy quinoa magic

Quinoa is already a salad favourite, but toasting it makes it irresistible. Simply toss cooked quinoa with olive oil and roast until golden and crunchy. It’s like sprinkling the salad with tiny, nutty croutons. Yes, it’s an extra step, but one that’s absolutely worth it.

How to enjoy it

This salad is hearty enough to stand on its own, making it perfect for lunch, picnics, or meal prep. As a side, it pairs beautifully with meatballs, grilled tofu, chicken, beef, or fish, you can’t go wrong.

Perfect for meal prep

Moroccan spiced carrot salad holds up brilliantly in advance, staying fresh and crunchy for days. Stored in Luvele Fresh glass vacuum containers, it lasts 4-5 days in the fridge. To keep everything at peak crunch, store the vinaigrette or crispy quinoa separately and toss just before serving. (Bonus tip: crispy quinoa will keep its crunch for up to 7 days in an airtight container — so go ahead and make a double batch!)

INGREDIENTS

Crispy quinoa
3/4 cup (135g) uncooked quinoa (rinsed well)
1 ½ cups (300ml) water
½ teaspoon salt
2 tablespoons extra-virgin olive oil

Carrot Salad
4 carrots peeled and shredded
1 can (400g) chickpeas, rinsed and drained
3 spring onions, chopped
½ cup toasted almonds roughly chopped
½ cup currants
1 cup chopped fresh coriander leaves
½ cup chopped fresh mint leaves
100g feta crumbled – optional

Dressing
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 teaspoons of honey or maple syrup
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper (optional)
¼ - ½ teaspoons salt
Black pepper, to taste

METHOD

Crispy quinoa
1.   Pour the quinoa into a fine mesh strainer and rinse under running water, agitating the seeds with your hands to remove any residue, then drain.
2.   Transfer the quinoa into a medium saucepan, add the water and salt.
3.   Bring to the boil uncovered. Once it has reached a full boil, turn the heat to low and place the lid on - simmer for 15 minutes. Turn the heat off but leave the lid on for 5 minutes for the remaining liquid to be absorbed.
4.   While the quinoa is cooking, preheat oven to 180°C / 356°F
5.   When the quinoa is cooked, drizzle with olive oil. Fluff up and coat with a fork.
6.   Transfer to a tray lined with baking paper and spread out in an even layer.
7.   Bake for 25-30 minutes, or until crispy, stirring every 10 minutes.
8.   Let cool completely before adding to the salad or storing.

Carrot Salad & Dressing
9.   Place the salad ingredients, (except the feta), into a large mixing bowl.
10.  Mix the dressing ingredients in a small bowl or glass storage container.
11.  Dress the salad and toss well. Crumble feta on top (optional). Cover and refrigerate for an hour or more, so the flavours marry before serving.

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