Go Back
Print Recipe
0 from 0 votes

Moroccan Carrot Noodle Salad with Golden Raisins, Goat Cheese and Harissa

Prep Time25 mins
Total Time25 mins


  • 3 to 4 large peeled carrots shaved, thinly sliced or spiralzied
  • 1 15-ounce can of garbanzo beans, washed and drained
  • Handful of flat-leaf parsley minced
  • 5-6 mint leaves minced
  • Juice from 2 lemons
  • 1 tablespoon harissa or to taste
  • 1 garlic clove finely minced
  • Salt
  • Small handful of sliced almonds
  • Small handful of golden raisins
  • 2 ounces goat cheese crumbled


  • Cut the carrots any way you like: using a box grater, a mandolin or a spiralizer. I used the spiralizer and it worked out great, but it's definitely not a must.
  • I was a little psychotic and shucked the garbanzo beans and discarded the skins. I personally like garbanzo beans this way but feel free to skip this step completely. If you want to be psycho, proceed with shucking every single bean. It'll take you about 5 to 7 minutes.
  • In a large bowl, add the carrots, garbanzo beans, flat-leaf parsley, mint leaves, juice from 2 lemons, harissa, garlic clove and a few pinches of salt; toss the entire salad together and allow to sit to marinate for 15 minutes. During this time the carrots will soften slightly. Give it a taste and adjust the salt to taste. I added an extra teaspoon of salt.
  • Right before serving, mix in the almonds and golden raisins. Garnish the salad with extra sliced almonds on top and a dots of goat cheese.


Serving: 4g