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.
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.
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