Carrot and Chickpea Salad

It doesn't get any faster, easier, or tastier.

  • Carrot and Chickpea Salad
  • Carrot and Chickpea Salad
  • Carrot and Chickpea Salad

Carrot and Chickpea Salad

It doesn't get any faster, easier, or tastier.

Simple and delicious.  You can't find a salad that's more simple to make, yet its combination of textures and flavors is complex due to the carrots' sweetness and the bright lemon vinaigrette.

Because the chickpeas are canned and the carrots are bagged, I'll often add these ingredients to my grocery list so that when I'm out of all my fresh vegetables, I can still have an easy salad with a weekday dinner.

This salad is nice either on its own or served alongside one or two other salads.  Plus, the beautiful orange and green colors makes it a good choice for a dinner party salad platter.

Taste before adding more lemon juice into the dressing because if it becomes too citrus-y, it will be too sour against the carrots.

Ingredients

Directions

  1. Place the shredded carrots, chickpeas, and chopped parsley into a serving bowl.
  2. In a separate, smaller bowl, add the salt and pepper with the lemon juice and stir until the salt dissolves.
  3. Add the olive oil to the seasoned lemon juice and whisk to emulsify and combine.
  4. Pour the dressing over the bowl of carrots, chickpeas and parsley and toss to combine. Adjust seasoning if necessary.

This salad can be either served immediately or you can let it sit at room temperature for about 4 hours beforehand.  Otherwise refrigerate it but bring to room temperature before serving for the best flavor.

Category

Tags

SaladsCarrotsChickpeas

Related

Newsletter Sign-Up

Spicy: Like Shishito Peppers

required

required

required

More Recipes