Moroccan Carrot Salad with Chickpeas

This Moroccan carrot and chickpea salad recipe is a hearty meal in a bowl, and also makes for a great packed lunch. Gluten-free and vegetarian (with a vegan option) it is so easy to throw together and packs a punch flavour wise!

¼ cup flaked almonds
4 large carrots
¾ cup cooked chickpeas
3 spring onions, finely sliced
3 radishes, halved and finely sliced
4 – 5 medjool dates, chopped
½ cup mint leaves, roughly torn
1 cup watercress or rocket (arugala)

DRESSING:
juice of half a lemon, around 2 tbs
1 tbs honey (or brown rice syrup to make it vegan)
1 tsp ground cumin
1 tsp sweet smoked paprika
½ tsp ground cinnamon
¼ tsp orange blossom water
salt and pepper, to taste
⅓ cup extra virgin olive oil

View the full recipe at Delicious Everyday →