267-293-0085
info@rollingharvest.org

Blog

Chickpea Carrot Salad

Chickpea Carrot Salad

This carrot and chickpea salad recipe is a refreshing and different spin on a carrot salad. It is easy to make and will last in your refrigerator for days. You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 people
Calories 200 kcal

Equipment

  • 1 bowl
  • 1 skillet
  • 1 jar

Ingredients
  

  • 2 cans chickpeas 15 ounces each, or 3 cups cooked chickpeas
  • 2 cups carrots grated, about 3/4 pound of 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
  • 1 cup celery diced
  • 1/2 cup raisins
  • 1/4 cup onion diced
  • 1/2 cup parsley chopped, or cilantro or basil (optional)
  • 1/2 cup pepitas (hulled pumpkin seeds)
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions
 

Salad

  • In a medium serving bowl, combine the chickpeas, carrots, celery, onions, and herbs. Set aside.
  • Toast the pepitas (pumpkin seeds) in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.

Dressing

  • To prepare the dressing, in a glass jar or small bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Shake or whisk until blended and pour all of the dressing over the chickpea mixture. ( or blend the dressing for a creamier dressing).
  • Add the toasted pepitas and raisins to the bowl and stir to combine.
  • For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

Notes

  • You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.
 
Nutrition Facts
Chickpea Carrot Salad
Amount per Serving
Calories
200
% Daily Value*
Fat
 
14.9
g
19
%
Saturated Fat
 
2.2
g
11
%
Sodium
 
148.1
mg
6
%
Potassium
 
370
mg
8
%
Carbohydrates
 
15.9
g
5
%
Fiber
 
2.9
g
10
%
Sugar
 
2.7
g
Protein
 
2.7
g
5
%
Vitamin A
 
7626.3
µg
847
%
Vitamin C
 
11.2
mg
12
%
Vitamin K
 
100.4
µg
84
%
Calcium
 
37.5
mg
3
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword carrots, celery, chickpea, herbs, pepitas, salad
Tried this recipe?Let us know how it was!