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  • Writer's pictureSusie Csorsz Brown

Marrakesh Carrot Salad

When you need to add a spot of bright color to your plate, or are looking for a veggie side that everyone -- big, little, highly selective or not -- you can often count on the humble carrot for a win. This particular combination of flavors is so good, even your pickiest of diners will enjoy it. We argued who would get to take the leftovers for lunch the next day (I won).

As this includes beans, as well, you could definitely opt for this as a main on a veggie day; with a green salad, maybe a side of grain like farro or kamut, your belly would be satisfied for a good long while. We love it along side chicken or fish, too, as it is a nice crunch and chew as compared to the protein sitting next to it. Plus, look at those colors!

This is also the kind of salad that would transport well to a picnic or a potluck, if you are looking for something different to try.

Note: I love this with the carrots cut into a small-ish dice. You can definitely grate the carrots, too (or buy them grated!), but it will not offer the same crunch. Still, those bright orange bits would soak up the dressing and be simply amazing, too. I don't think you could go wrong.

Marrakesh Carrots

Marrakesh carrot salad
Crunchy carrots with a lovely dressing

Servings: 4 - 6 as a side, 3 - 4 as a main



3 tablespoons olive oil

zest and juice of 2 limes

3/4 teaspoon ground cumin

1/4 teaspoon fresh grated nutmeg

1/2 teaspoon tumeric

1/4 teaspoon Aleppo flakes

1 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper


4 cups carrots, chopped into a 1/4-inch dice or grated

1 15-oz can garbanzo beans, rinsed and drained

10 Medjool or other favorite soft dates, pitted and chopped

4 green onions, white and green parts, chopped

3/4 cup coarsely chopped fresh cilantro, leaves and stems

1/2 cup shelled roasted pistachios, coarsely chopped


In a large bowl, whisk together olive oil, zest and juice of limes, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper.

Add carrots, garbanzo beans, chopped dates, green onions, cilantro and chopped pistachios. Toss to coat well.

Serve immediately or cover and chill in the refrigerator for up to 3 days.

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