This Moroccan Carrot Noodle Salad with Chickpeas, Feta and Walnuts is flavorful, full of nutrients, and hearty enough to be a full meal! You’re going to love this one!
My Slow Cooker Moroccan Chicken Thighs and Moroccan Freekah Pilaf have been so popular that I decided to give you some more Moroccan flavors! This salad is perfect for make ahead meal prep (I add the walnuts and feta just before serving) and the flavors get even better as they meld together in the fridge. The raisins plump up in the dressing and are little sweet flavor bombs. There’s enough protein in it, thanks to the beans, feta, and walnuts, that it makes a great complete meal; but it also performs perfectly as a side salad too.
If you don’t have a spiralizer, you could also use a cheese grater (a box style grater like this one I have would work best since carrots are hard and you need something solid) or a food processor fitted with a shredding blade to shred the carrots. The salad won’t be quite as fluffy and pretty but it will be just as tasty.
I cannot wait to hear what you guys think of this flavorful and satisfying carrot noodle salad!
Looking for more veggie noodle salads? Try these:
- 2 large carrots, spiralized (about 4 cups carrot noodles)
- 1 can (16 oz) chickpeas, drained and rinsed
- 1 cup raisins
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup reduced-fat feta cheese
- 3/4 cup chopped Walnuts
- In a large bowl, combine carrot noodles, chickpeas, and raisins.
- In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, cardamom, cinnamon, salt and pepper. Pour over carrot noodle mixture and toss until everything is coated with dressing and spices.
- Top with feta cheese and California Walnuts and serve (see notes if not serving immediately).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.