Carrot and Chickpea Salad with Parsley Lemon
A vibrant, fresh salad made with crunchy carrots, hearty chickpeas, and a zesty lemon-parsley dressing. Perfect for a light lunch, side dish, or a refreshing snack.
Equipment
- 1 Grater For grating carrots
- 1 Large Bowl To mix salad ingredients
- 1 Small Bowl To whisk the dressing
- 1 Whisk For mixing the dressing ingredients
Ingredients
- 2 large Carrots Peeled and grated
- 1 cup Cooked Chickpeas Or canned rinsed and drained
- 1/2 red onion Red Onion Finely chopped optional
- 2 tablespoons Olive Oil
- 1 lemon Lemon Juice
- 1 tablespoon Honey Or maple syrup for vegan option
- 1/4 teaspoon Salt To taste
- 1/4 teaspoon Black Pepper
- A small handful Fresh Parsley Chopped
- Optional Pumpkin/Sunflower Seeds For crunch
- Optional Feta Cheese Crumbled
- Optional Chili Flakes For heat
Instructions
- Grate the carrots into thin, long strands.
- In a large bowl, combine the grated carrots and chickpeas. Toss gently.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until smooth.
- Pour the dressing over the carrot and chickpea mixture and toss gently.
- Add the chopped parsley and toss again. Optionally, sprinkle seeds, feta, or chili flakes on top.
- Taste and adjust with more salt or lemon juice if needed.
- Serve immediately or chill for 15-20 minutes before serving.
Notes
- Make it ahead: Store the salad and dressing separately, and toss them together when ready to eat to maintain crispness.
- Fresh is best: Use freshly grated carrots for the best texture and flavor.
- Make it more filling: Add grilled chicken or quinoa for extra protein.
- Herb variations: Try fresh mint or cilantro for a fun twist.
- Chill before serving: Let the salad chill for 20 minutes to let the flavors meld together.