Search here...
TOP
Lunch & cold food Vegan & gluten-free recipes

5-Minute Carrot & Raisin Salad

5-Minute Carrot & Raisin Salad

Make this carrot & raisin salad in 5-Minutes flat

This carrot & raisin salad recipe was kindly sponsored by Jamie’s Italian.

I’m loving getting back to making and eating some fresh, delicious dishes after the food madness of December. This Moroccan-inspired carrot & raisin salad makes a super healthy lunch, packed with vegetables, chickpeas and olive oil, and it can go from cupboard to table in just five minutes.

I love Moroccan flavours – somehow warming and zesty fresh at the same time.

Despite being served cold, the spices and olive oil in this dish make it quite warming, and a well-needed reminder of hazy holidays and sunshine in this grey, dreary weather.

Good olive oil is essential for this dish (and for many others – most of my salads call for a drizzle of the good stuff). There isn’t much that can beat the summer-ness of a glug of olive oil.

Jamie’s Italian have shared their olive oil buying guide, and it is awesome – who knew there were that many varieties? Check out the guide below, then grab your best bottle and shake up a beautiful dressing for this salad.

Jamie

 

From Visually.

The 5-minute Morocco-inspired carrot & raisin salad recipe:

Morrocco-inspired carrot & raisin salad

Make a quick and healthy lunch with this carrot & raisin salad recipe. A five-minute salad, filled with warming Morrocan spices. This vegan salad makes a super healthy lunch, packed with vegetables, chickpeas and olive oil – warming and zesty fresh at the same time
Prep Time5 mins
Total Time5 mins
Course: Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Servings: 2 People

Ingredients

For the Salad

  • 3-4 Carrots
  • 1 400g tin Chickpeas
  • 0.5 cup Raisins
  • 1 tbsp. Poppy seeds
  • 1 tbsp. Mustard seeds
  • 1 handful Fresh corriander

For the Dressing

  • Juice and zest of half a Lemon
  • 2 tbsp. Olive oil
  • 0.25 tsp. Paprika
  • 0.25 tsp. Cumin
  • 0.25 tsp. Corriander
  • 0.25 tsp. Cinnamon
  • 0.25 tsp. Sumac

Instructions

  • Peel and grate the carrots into a bowl. Drain and rinse the chickpeas and add them to the bowl too
  • Add the raisins, poppy seeds and mustard seeds, then mix well (or cover tightly with clingfilm and give it a shake)
  • For the dressing, zest the lemon, then cut it in half and squeeze one side with a citrus juicer. Pour the juice into a jar with a lid, then measure in the oil and spices
  • Shake the dressing well, then pour over the salad
  • This dish is best eaten within 24 hours, so make it up in the morning, or the night before, for a simple and healthy desk lunch

If you liked that recipe, why not get my free 7-day vegan & gluten-free meal plan. It's a short eBook full of recipes & tips to help kickstart your plant-based & gluten-free lifestyle. Fill in your details below to sign up & receive the meal plan as soon as its published in May.

Morrocan-inspired carrot & raisin salad recipe
EatsLeeds

13 COMMENTS

  • This salad sounds so good! I love how quickly it can be made. Thank you for sharing with #CookBlogShare x

    • Zoe Pickburn
      AUTHOR

      Thanks Kirsty – yep its super quick, so great for busy busy days!

  • I totally agree – I need lots of healthy salads and dishes after a December full off indulgences! This salad looks like just the thing!

    • Zoe Pickburn
      AUTHOR

      Hi Mary Ellen – thanks! definitely need #AllTheVegetables after the Christmas indulgence.

  • I love how quick and easy this looks, and how delicious!

    • Zoe Pickburn
      AUTHOR

      Thanks Kari! It is super simple (and super yum too) πŸ™‚

  • kimmythevegan

    What a great winter salad! The spices would help it be warming. I have never considered putting cinnamon in salad dressing before – I like the thought of it! And quick, easy, healthy meals are totally my jam after the holidays.
    Thank you so much for sharing this at Healthy Vegan Fridays. I’m pinning & sharing your recipe.

    • Zoe Pickburn
      AUTHOR

      Thanks Kimmy! It is really warming (even though its served cold), the cinnamon goes really well πŸ™‚

  • Shaheen

    Looks nice and i’d be happy with this for lunch – visiting from Healthy Vegan Fridays

    • Zoe Pickburn
      AUTHOR

      Thanks Shaheen! It is an awesome lunch, powers you through the afternoon! I’m loving the Healthy Vegan Fridays linkup πŸ™‚

  • Great salad! I loved the Infographic too…… Olive oil’s always such a great ingredient xx

    • Zoe Pickburn
      AUTHOR

      Thanks Kate, the infographic is fab, isn’t it! I do love a drizzle of olive oil πŸ™‚

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pingback: Healthy Vegan Fridays #135 - VNutrition on January 13, 2017