No-bake salads don’t have to be of the green leafy variety. Substituting another summer vegetable in its place is a great option when creating an interesting main dish or side salad. Moroccan carrot salads are typically rife with flavor and can be served hot or cold. Since this particular version doesn’t require any time on the stove-top, it’s a great way to enjoy a delicious carrot-based dish without having to sweat in your kitchen!

Fresh, local, organic carrots are the most flavorful when in season. They contain beta-carotene, a very powerful antioxidant, as well as cardiovascular and anti-cancer benefits. Beta-carotene is good for one’s vision as it’s converted to Vitamin A in the liver, which helps with night vision. It also helps fight macular degeneration and cataracts. Carrots promote glowing skin inside and out. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone. Additionally, carrots help keep your teeth and gums healthy. This crunchy vegetable helps scrape off plaque and food particles.

Adding chickpeas to the dish is a great way to get some protein into the mix. Chickpeas are a versatile legume with a ton of both soluble and insoluble dietary fiber. They contain the mineral, manganese, which is important in energy production and antioxidant defense. They contain a fair amount of iron and have a low glycemic index which helps to balance blood sugar levels while providing steady, slow-burning energy.

So, between the carrots and chickpeas we’ve got an incredibly healthy, refreshing base for this salad. The rest of the ingredients are pretty basic. The addition of cilantro and mint eek in some green, leafy flavor. This dish is completely vegan/vegetarian unless you do decide to top it with parmesean cheese.


  • 3 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • 2 teaspoons of cumin
  • sea salt and pepper to taste
  • one can of drained and rinsed chickpeas
  • 2 large carrots chopped
  • 3 diced green onions
  • 1 large chopped red tomato
  • 1 diced bell pepper
  • ¼ cup cilantro
  • ¼ cup mint leaves
  • {optional} parmesean cheese


  1. In a small bowl, combine olive oil, lemon juice, cumin, salt/pepper. Set aside.
  2. In a large bowl, combine chickpeas, carrots, onions, tomatoes, bell pepper, cilantro, mint and cheese.
  3. Pour small bowl into the large bowl and toss. Serve immediately or serve cold after refrigeration.