It turns out that raisins, pepitas, mint, parsley and chickpeas go together like peas and carrots.

This Moroccan carrot salad is a hearty summer side dish that could double as a light lunch. Contributed by Erin Gleeson

This carrot salad from “ Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family” by Erin Gleeson (Harry N. Abrams, $35) pulls in crunch from the pepitas, carrots and quinoa, a kick of sugar from the raisins, a bitterness from the parsley, a brightness from the mint and a smoky tang from the dressing.

This salad keeps well for a picnic or a hike. Or just another workday at the office. Careful if you’re using a mandoline. You could use shredded carrots for this salad to save some time and effort.

Moroccan Carrot Salad

5 medium carrots, sliced into thin “coins” using a mandoline or knife
1/2 cup cooked quinoa
1/3 cup golden raisins
1/3 cup pepitas
1/2 cup chickpeas, drained
3 tablespoons flat leaf parsley
3 tablespoons mint
For the dressing:
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon cumin
3 tablespoons olive oil

Toss all ingredients. This can be made ahead, but add pepitas, herbs and dressing just before serving. The quinoa can be made the day before.

— From “ The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods” by Erin Gleeson (Harry N. Abrams, $35)