Moroccan Carrot Salad

“One weekend I recreated the meals I would get from my favorite Mediterranean fast food joint, Chickpeas. One of the things I really loved about that restaurant was the variety of salads you got to add to your plate including Salatet Malfouf, Turkish Kebab Salad, Sumac Onions, Tabouli, and a carrot salad very similar to this.” – April Ferre

Moroccan Carrot Salad

Course: Salads – Green & Vegetable
Cuisine: Mediterranean


  • 2 Pounds Carrots Peeled & Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Lemon Juice
  • 3/4 Teaspoon Harissa
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Coriander
  • 1/2 Teaspoon Sweet Paprika
  • 1/4 Teaspoon Kosher Salt
  • 1 to 2 Cloves Garlic Minced
  • 1/2 Cup Cilantro Chopped (or Mint or Parsley)
  • 2 Tablespoons Sesame Seeds Toasted


  • In a small bowl combine all ingredients except carrots.
  • In a large Dutch oven, bring a pot of salted water to a boil, add carrots and cook until carrots are just tender. Drain well.
  • For best flavor toss with salad dressing while still hot. Set aside to cool. Serve at room temperature or refrigerate.

2021 Adapted Recipe – April Ferre – Adapted from The Mediterranean Dish