Easy Moroccan Carrot Salad



  • 1kg carrots, peeled
  • ½ red onion, cut into 2 pieces
  • 1/3 cup currants or raisins
  • 400g tinned chickpeas, drained and rinsed
  • ¼ bunch coriander, finely chopped
  • 2 tbs fresh mint, finely chopped
  • ¼ cup slivered almonds, roasted


  • 3 tbs (60ml) lemon juice
  • 3 tbs (60ml) orange juice
  • 2 tbs (40ml) olive oil
  • 1 tbs (20ml) honey (optional)
  • 1 tsp ground cumin
  • ½ tsp sweet paprika
  • ¼ tsp cinnamon
  • 1 tsp ground coriander
  • Salt and pepper


  1. Place the carrots and onions in an SuperSonic fitted with triple blade attachment. Lock in cover and pull cord until mixture is finely chopped.
  2. Pour Extra Chef contents into a large mixing bowl using the Tupperchef Spatula.
  3. Add in currents, chickpeas, coriander, mint and slivered almonds. Stir with your spatula to combine.
  4. Rinse the SuperSonic and pop in the Paddle Whisk attachment. Place all dressing ingredients in, pop on the cover and pull the chord until combined.
  5. Pour over dressing just before serving. Season with salt and pepper.

Tupper Tips:

  • If preferred, gently sauté carrot and onion in a frypan until softened with the spices before adding remaining ingredients in a serving bowl.
  • This salad is delicious on its own or paired with falafels or cooked chicken breasts.