5-Minute Moroccan Vegan Salad

Moroccan Vegan Salad Five Minute Lunch Recipe

How to Make a Moroccan Vegan Salad in 5-Minutes Flat

This post was kindly sponsored by Jamie’s Italian.

I’m loving getting back to making and eating some fresh, delicious dishes after the food madness of December. This Moroccan vegan salad makes a super healthy lunch, packed with vegetables, chickpeas and olive oil, and it can go from cupboard to table in just five minutes.

I love Moroccan flavours – somehow warming and zesty fresh at the same time. If you enjoy this, try my Moroccan chilled soup recipe.

Moroccan Vegan Salad Five Minute Lunch Recipe

Despite being served cold, the spices and olive oil in this dish make it quite warming, and a well-needed reminder of hazy holidays and sunshine in this grey, dreary weather.

Good olive oil is essential for this dish (and for many others – most of my salads call for a drizzle of the good stuff). There isn’t much that can beat the summer-ness of a glug of olive oil.Moroccan Vegan Salad Five Minute Lunch Recipe

Jamie’s Italian have shared their olive oil buying guide, and it is awesome – who knew there were that many varieties? Check out the guide below, then grab your best bottle and shake up a beautiful dressing for this salad.



From Visually.

Moroccan Vegan Salad Five Minute Lunch Recipe

Making this 5-minute salad another day? Pin it so you don’t forget!

The 5-Minute Moroccan Vegan Salad Recipe:


5-Minute Moroccan Vegan Salad
Serves 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
For the Salad
  1. 3-4 Carrots
  2. 1 400g Tin Chickpeas
  3. 0.5 cup Sultanas
  4. 1 tbsp. Poppy Seeds
  5. 1 tbsp. Mustard Seeds
  6. Handful Fresh Corriander
For the Dressing
  1. Juice and zest of half a Lemon
  2. 2 tbsp. Olive Oil
  3. 0.25 tsp. Paprika
  4. 0.25 tsp. Cumin
  5. 0.25 tsp. Corriander
  6. 0.25 tsp. Cinnamon
  7. 0.25 tsp. Sumac
  1. Peel and grate the carrots into a bowl. Drain and rinse the chickpeas and add them to the bowl too.
  2. Add the sultanas, poppy seeds and mustard seeds, then mix well (or cover tightly with clingfilm and give it a shake).
  3. For the dressing, zest the lemon, then cut it in half and squeeze one side with a citrus juicer. Pour the juice into a jar with a lid, then measure in the oil and spices.
  4. Shake the dressing well, then pour over the salad.
  5. This dish is best eaten within 24 hours, so make it up in the morning, or the night before, for a simple and healthy desk lunch.
EatsLeeds http://eatsleeds.co.uk/

Making this 5-minute salad another day? Pin it so you don’t forget!

Moroccan Vegan Salad Five Minute Lunch Recipe

13 Comment

  1. This salad sounds so good! I love how quickly it can be made. Thank you for sharing with #CookBlogShare x

    1. Thanks Kirsty – yep its super quick, so great for busy busy days!

  2. I totally agree – I need lots of healthy salads and dishes after a December full off indulgences! This salad looks like just the thing!

    1. Hi Mary Ellen – thanks! definitely need #AllTheVegetables after the Christmas indulgence.

  3. I love how quick and easy this looks, and how delicious!

    1. Thanks Kari! It is super simple (and super yum too) 🙂

  4. What a great winter salad! The spices would help it be warming. I have never considered putting cinnamon in salad dressing before – I like the thought of it! And quick, easy, healthy meals are totally my jam after the holidays.
    Thank you so much for sharing this at Healthy Vegan Fridays. I’m pinning & sharing your recipe.

    1. Thanks Kimmy! It is really warming (even though its served cold), the cinnamon goes really well 🙂

  5. […] This 5-Minute Moroccan Vegan Salad from Eats Leeds looks so easy to make and a healthy dish for starting off the new year right! […]

  6. Looks nice and i’d be happy with this for lunch – visiting from Healthy Vegan Fridays

    1. Thanks Shaheen! It is an awesome lunch, powers you through the afternoon! I’m loving the Healthy Vegan Fridays linkup 🙂

  7. Great salad! I loved the Infographic too…… Olive oil’s always such a great ingredient xx

    1. Thanks Kate, the infographic is fab, isn’t it! I do love a drizzle of olive oil 🙂

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