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Moroccan Carrot Salad Bowl with Creamy Orange Dressing

Be transported to another land with my Moroccan Carrot Salad Bowl. Spiked with a creamy vegan orange dressing and crunchy spiced chickpeas, the layers of flavours and textures in this salad bowl will have you planning your next holiday.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Author: Tania @The Cook's Pyjamas


  • 115 g 1/2 cup Bulgar wheat
  • 15 g 1/2 cup parsley leaves, picked
  • 15 g 1/2 cup coriander (cilatro) leaves, picked

For the Roasted Chickpeas

  • 1 cup cooked chickpeas canned is fine
  • 1 Tablespoon Ras el Hanout
  • Salt & pepper

For the Roasted Vegetables

  • 5 baby carrots or one large carrot, cut into batons
  • A handful of green beans
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 Tablespoon olive oil
  • Salt & pepper

For the Creamy Orange Dressing

  • 65 g 1/2 cupcashews, soaked in hot water for 30 minutes.
  • The flesh of one orange*
  • 45 ml 3 Tablespoons olive oil
  • 60 ml 1/4 cup water
  • 1 clove garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt & pepper


  • Cook the Bulgar wheat according to package instructions. Set aside.

To cook the chickpeas

  • Preheat the oven to 210C (190C).
  • Place the olive oil, Ras el Hanout, salt & pepper in a medium bowl, and stir to combine.
  • Add the chickpeas to the bowl, and mix gently to ensure the chickpeas are well coated in oil and spices.
  • Spread the chickpeas in a single layer on a baking tray.
  • Roast for 35 - 40 minutes, stirring frequently. Watch the chickpeas carefully towards the end of the cooking time as they burn easily.
  • The chickpeas are ready when they are lightly browned and crispy. To test if they are ready, remove one from the oven and allow to cool. If the chickpeas are still chewy rather than crispy, they need a little more time in the oven.
  • Allow the chickpeas to cool on the tray before using. These can be made in advance and stored in an airtight container until required. Any leftovers make a great snack.

To cook the vegetables

  • Pre-heat the oven to 200C (180C fan forced)
  • Combine the ground coriander, ground cumin, olive oil and salt & pepper in a medium sized bowl. You can use the same bowl used for the chickpeas.
  • Toss the carrots and green beans in the seasoned olive oil until well coated.
  • Spread in a single layer on a baking tray.
  • Bake for 25 minutes, or until the vegetables are browned and cooked through.
  • Remove from the oven and set aside.

To make the dressing

  • Drain the cashews.
  • Blitz all of the ingredients together in a blender or food processor until smooth. If the dressing seems too thick add a little extra water to thin it out.

To assemble the bowl

  • Place the Bulgar wheat in the bottom of a large bowl. Arrange the roasted vegetables, parsley and coriander leaves, and roasted chickpeas over the Bulgar wheat.
  • Drizzle with dressing just before serving.


This bowl serves one. If you want to serve more people, or make enough for lunchboxes through the week, then just scale the recipe up accordingly.
If packing this in a lunchbox, place the chickpeas in a separate container to ensure they remain crisp until lunchtime.
You will have leftover chickpeas, which make a great snack.
* Remove the rind and white pith from an orange and only use the flesh for the dressing.