Salads can be made of many varieties, and they don’t always have to be a mix of croutons and lettuce. You can up your salad game by adding some spices and a fun Moroccan touch. From beans to carrots and chick peas, salads are healthy can be made in new and exciting ways. Check out these flavorful and delicious Moroccan salads that will soon become a dining table staple! Whether you’re hosting an anniversary dinner, planning a date night at home or simply cooking up a weekday meal, these salads will be the perfect sideline and will have your guests asking for more.
Bean Salad In Tomato Sauce
A very different approach to salads, bean salad without any green but a whole lot of tangy tomato sauce! Served as a side dish or even a filling salad, Loubia or Bean Salad is a widely loved dish in Morocco. This bean salad has a rich and creamy tomato base making it perfect to eat with chicken dishes or even fish. Serve it in a fancy dish and it’ll be the ultimate crowd pleaser.
- 1 cup cannellini beans (dried)
- 2 tsp olive oil
- ¾ cup tomato sauce
- ½ onions (chopped)
- A handful of Italian parsley (chopped)
- 2 cloves garlic (crushed)
- ½ tsp turmeric
- ½ tsp salt
- 1 tsp cumin
- ¼ tsp red pepper (crushed)
Pour your dried beans in a pan and fill with 3/4th of the way with water. Cook the beans until they’re soft to the touch.
In another large skillet, add your oil and let it heat up a bit before adding your chopped onions. Sauté the onions for 5 minutes or until the onions turn translucent. Pour in your tomato sauce, crushed garlic, turmeric, salt, red pepper, and cumin. Mix all the ingredients together with the heat on low.
Add the beans to the tomato sauce after 5 minutes of stirring and let the paste mix well with the beans. Don’t cook for longer than 10-15 minutes. And voila! You’re done with your bean salad in tomato sauce.
Moroccan Chickpea and Dried Fruit Salad
Want to make a quick salad that doesn’t require too much cooking on the stove? Then we have the perfect (and scrumptious) recipe for you! This chickpea and dried fruit salad with dressing is great to serve to guests or eat on a chilled out weekend. It’s super nutritious, crunchy and full of color! Enjoy this with some tortillas, or even grilled chicken for the perfect Moroccan experience.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 tbsp lemon juice
- ½ cup olive oil
- Salt to taste
- 2 carrots
- 2 cups boiled chickpeas
- 3 dried apricots (sliced)
- 4 dried figs (sliced)
- 1/3rd cup toasted almonds (sliced)
- Fresh mint (coarsely torn)
Let’s start with the dressing. In a skillet, add the seeds and heat them over a low flame. Once toasted, grind them with a mortar. Add the ground seeds alongside the rest of the ingredients into a bowl and store them aside for your salad!
For the salad, peel the carrots into long ribbons that fall into a bowl. Add the chickpeas into the same bowl alongside a few tablespoons of the dressing. Mix with hands! Once everything is well mixed, scatter your dried fruits and almonds with the delicious dressing, and you’re good to go!
Pro tip: You might want to make some extras, as this dish will surely be wiped out before you know it!
Moroccan Carrot “Zaalouk” Salad
Carrots are an excellent source of fiber, vitamins, biotin, potassium, lutein, and antioxidants. You can snack on them during those midnight hunger runs or turn them into a full dish. In Morocco, Zaalouk salad is served as a side dish with some protein like chicken or fish. Some even enjoy it with toast as a quick and healthy snack. The best part about this carrot salad is that it’ll be ready in less than half an hour! You can make it for family lunches, pool parties, or even picnics!
Before we dive into the recipe, let’s learn more about what ZAALOk is. This is a popular Moroccan salad, especially in Al Maghreb. It’s usually made with eggplant and similar base ingredients. The Arabic translation for Zaalouk is “purée.
For this recipe, all you need is your trusty instant pot and a sturdy potato masher.
1 lb carrot
4 cloves garlic
5 tablespoon olive oil
3 tablespoon lemon juice
1 tablespoon cilantro
1 tablespoon parsley
1 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon cumin
1/8 teaspoon cayenne pepper
1/4 cup water
Begin by giving the carrots a good wash and then peeling off their skin. Then, cut them into roll cuts, even oblique will work. Put the instant put on and gradually add olive oil, garlic, chopped carrots, and spices (paprika, cayenne pepper, and paprika). Let it cook for about 10 minutes until the carrots become soft. You can work other your main course while the carrots are cooking. When the timer rings, slowly open the pot to let the steam release. Use your masher or fork to mash these carrots. You’ll notice that upon mashing, the carrots will release some water. Don’t worry, all you have to do is turn the flame on again and let it sauté until the water completely dries up. Then add chopped cilantro, parsley, and lemon! You can enjoy this salad while it’s still piping hot or put it in the refrigerator if you want a cold salad. It has a blend of spices and a creamy texture making it perfect for grilled chicken or even fish.
Moroccan recipes are lip-smacking delicious and super healthy. Want more Moroccan salad recipes that leave your family and friends complimenting your cooking? Keep reading the helpful (and delicious) blogs on Cali Yum. Contact them today if you have any questions about the ingredients or want to drop suggestions!