Moroccan carrot & chickpea salad
A North African lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- North African
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Carrot480 g (≈ 8 carrots) (120 g (≈ 2 carrots))
- Canned chickpeas400 g (100 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Extra-virgin olive oil40 g (10 g)
- Ground cumin4 g (1 g)
- Ground cinnamon1.2 g (0.3 g)
- Mint12 g (3 g)
- Parsley12 g (3 g)
- Raisins40 g (10 g)
- Salt4 g (1 g)
Method
- Grate the carrots coarsely.
- Whisk lemon juice, oil, cumin, cinnamon and salt.
- Toss with chickpeas, raisins and chopped herbs.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Sulphites — always check the labels of what you buy.
Per serving
🪶 Light · 🌾 Fibre-rich
- kcal
- 317
- protein
- 9 g
- fat
- 13 g
- carbs
- 45 g
- sugar
- 17 g
- fibre
- 11 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes