Moroccan Spiced Salad
I have always loved the flavors of Morocco, I wish I would be able to go one day to see all the spice markets and beautiful colors so synonymous with Morocco. This is my third recipe using flavors of the coastal African country, we first have the Slow Cooker Moroccan Chicken Dinner that you will crave year around and then the Moroccan Stuffed Acorn Squash for a fall dinner. Both are a little heavier and it got HOT fast here in Texas so I needed a little something I could enjoy those warm flavors without the heaviness, of course a salad is the perfect choice.
I love salads that are beautiful and filling and this Moroccan Spiced Salad is perfect for a main dish, side to a grilled protein, or even a salad to bring to a potluck! All the different colors and textures make this protein packed salad interesting and something everyone will keep going back for more. With the garbanzo beans, this is a vegan salad that your meat eaters will even enjoy. I want everyone to enjoy this beauty so below are options and changes you can make to suit your dietary needs. It is naturally gluten and dairy free already!
Whole30 - replace garbanzo beans with chicken, grilled or a rotisserie from the deli
Keto/Low Carb - replace garbanzo beans with chicken, grilled or a rotisserie from the deli and omit the raisins
Nut Free - replace the almonds with sunflower seeds or pepitas
The great thing about this salad is that you can prep it ahead of time and just leave in the fridge until you are ready to serve. Hearty greens like kale and cabbage actually need time to soften and they don’t really get gross with dressing. Plus, because there is no dairy, you don’t have to worry about the salad sitting out in the heat, perfect for picnics. This would also be a great dish for the 4th, mix it up and celebrate all the flavors!
Moroccan Spiced Salad
2 cups chopped kale
2 cups chopped red cabbage
1 cup shredded carrots
1 can garbanzo beans, drained and rinsed (sub for chicken for Keto/Whole30)
1/2 cup golden raisins (omit for Keto)
1/2 cup sliced almonds
1/2 cup sliced green onions
1 Tablespoon chopped fresh mint, optional
Dressing
1/2 cup tahini
4 teaspoons Moroccan Spice Mix
zest of 2 lemons, about 2 Tablespoons
1/2 cup lemon juice, about 3-4 lemons
1/2 cup warm water
2 cloves garlic, minced
1 teaspoon salt
- Combine all the salad components in a large bowl
- Use a jar for the dressing, place all ingredients in the jar and shake vigorously until it is smooth. You can also whisk the dressing in a bowl.
- Pour over the dressing and toss with tongs. Cover and chill until ready to serve.
Just look at all those beautiful colors, textures, and vegetables.
I love using mason jars to make my dressings, they can be made and stored in the same container. Plus you can shake out some stress!
This dressing is packed with flavor, you will want this all the time!
Pour that dressing over the salad.
Toss it all up. Like how my tongs match the color of that cabbage?! Totally unplanned…
