Vegan Moroccan Salad | Healthy Vegan Salads | Quick Meal
Vegan moroccan salad

Moroccan Salad

Tangy ginger/ carrot hummus adds to the Moroccan spices to create this delicious vegan Moroccan salad. 


1 cup grated carrot
1/2 cup shredded coconut
2 cups pre cooked quinoa
1/2 cup cranberries
1/2 cup pepitas
1 Orange
8 snow peas
6 snow pea shoots (optional for decoration)

4 Tablespooons maple syrup
4 Tablespoons fresh lemon juice
2 Tablespoons tahini
1 teaspoon Moroccan Spices (I used Masterfoods)

Carrot Ginger Hummus
180g Raw carrot
1 knob of ginger about tablespoon size
1/3 cup lemon juice
400g can of chickpeas
1/2 teaspoon lemon pepper



Nutribullet or Blender


  1. Mix Quinoa, carrot, coconut, pepitas and cranberries in a bowl.
  2. Wash, pat dry, then finely slice snow peas.
  3. Peel orange, slice and dice into small segments.
  4. Drain juice, place on a paper towel to further drain and add to salad mix.
  5. In a seperate container mix the maple syrup, lemon juice, tahini and Moroccan spices.
  6. Stir well so the tahini blends with the other ingredients.
  7. Add to salad mix, stir to distribute through the whole salad.
  8. Cover with glad wrap or transfer to a plastic container with a lid.
  9. Put salad in fridge.
    To make Hummus.
  10. Steam Carrots and Ginger till soft ( around 10 minutes).
  11. Once cooked allow to cool.
  12. Place lemon, chickpeas, lemon pepper and cooled carrot and ginger into the NutriBullet or Blender.
  13. Lightly pulse to a rough textured Hummus.

Plate up with the salad as the base and a big dollop of hummus, and a sprig of snow pea shoot. Serves 6 so if making it for less people it keeps well overnight in the fridge for lunch. Just keep salad and hummus seperate till serving.

Recipe by Catherine Carr 



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