Carrot Chickpea Salad (Healthy & High-Fiber)

Name: Carrot Chickpea Salad (Healthy & High-Fiber)
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound carrots grated or shredded; 1 can can chickpeas drained or cooked chickpeas; 1 cup cucumber diced; 1 shallot finely chopped — sub red onion; 0.25 cup parsley finely chopped; 2 tablespoons raisins; 2 tablespoons toasted almonds or shaved almonds; 4 tablespoons extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard or yellow mustard; 1 tablespoon honey or maple syrup; 1 teaspoon dried oregano; 0.5 teaspoon salt or to taste + black pepper

15m

Serves 4

theplantbasedschool.com

Carrot Chickpea Salad (Healthy & High-Fiber)

theplantbasedschool.com

15m

Serves 4

Directions

1In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until smooth and creamy.
2Add 1 can chickpeas (drained and rinsed) to the bowl.
3Toss to coat well, then let them sit while you prep the veggies.
4Peel 1 pound carrots, then grate them using a food processor with a shredding disc, a box grater, a julienne peeler, or an electric salad shredder.
5Dice 1 cup cucumber.
6Finely chop 1 shallot.
7Chop ¼ cup parsley.
8Add the grated carrots, cucumber, shallot, parsley, 2 tablespoons raisins, and 2 tablespoons toasted almonds to a large bowl.
9Pour in the marinated chickpeas with their dressing.
10Toss until everything looks glossy and evenly coated.
11Taste and adjust salt and pepper.
12Serve right away for crunch, or chill for 15–30 minutes to meld flavors.

Ingredients

1 pound carrots grated or shredded
1 can can chickpeas drained or cooked chickpeas
1 cup cucumber diced
1 shallot finely chopped — sub red onion
0.25 cup parsley finely chopped
2 tablespoons raisins
2 tablespoons toasted almonds or shaved almonds
4 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard or yellow mustard
1 tablespoon honey or maple syrup
1 teaspoon dried oregano
0.5 teaspoon salt or to taste + black pepper

Equipment

medium bowlfood processor with a shredding discbox graterjulienne peelerelectric salad shredderlarge bowl

Tips

Grate fresh carrots as they’re juicier and sweeter than pre-shredded ones.
Marinate the chickpeas for at least 10–15 minutes in the dressing for bold flavor.
Toast nuts or seeds in a dry pan to bring out extra crunch and nutty flavor.
Chop veggies evenly for easier eating and better presentation.
Experiment with different herbs like dill, cilantro, or basil for fresh twists.
Make the salad ahead of time; it holds well in the fridge for 2–3 days.
Balance the flavors by tasting and adjusting with more vinegar, honey, or mustard.
Swap the base with lentils or cannellini beans for a variation.

Carrot Chickpea Salad (Healthy & High-Fiber)

15m

Serves 4

theplantbasedschool.com

Carrot Chickpea Salad (Healthy & High-Fiber)

theplantbasedschool.com

15m

Serves 4

Directions

1In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until smooth and creamy.
2Add 1 can chickpeas (drained and rinsed) to the bowl.
3Toss to coat well, then let them sit while you prep the veggies.
4Peel 1 pound carrots, then grate them using a food processor with a shredding disc, a box grater, a julienne peeler, or an electric salad shredder.
5Dice 1 cup cucumber.
6Finely chop 1 shallot.
7Chop ¼ cup parsley.
8Add the grated carrots, cucumber, shallot, parsley, 2 tablespoons raisins, and 2 tablespoons toasted almonds to a large bowl.
9Pour in the marinated chickpeas with their dressing.
10Toss until everything looks glossy and evenly coated.
11Taste and adjust salt and pepper.
12Serve right away for crunch, or chill for 15–30 minutes to meld flavors.

Ingredients

1 pound carrots grated or shredded
1 can can chickpeas drained or cooked chickpeas
1 cup cucumber diced
1 shallot finely chopped — sub red onion
0.25 cup parsley finely chopped
2 tablespoons raisins
2 tablespoons toasted almonds or shaved almonds
4 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard or yellow mustard
1 tablespoon honey or maple syrup
1 teaspoon dried oregano
0.5 teaspoon salt or to taste + black pepper

Equipment

medium bowlfood processor with a shredding discbox graterjulienne peelerelectric salad shredderlarge bowl

Tips

Grate fresh carrots as they’re juicier and sweeter than pre-shredded ones.
Marinate the chickpeas for at least 10–15 minutes in the dressing for bold flavor.
Toast nuts or seeds in a dry pan to bring out extra crunch and nutty flavor.
Chop veggies evenly for easier eating and better presentation.
Experiment with different herbs like dill, cilantro, or basil for fresh twists.
Make the salad ahead of time; it holds well in the fridge for 2–3 days.
Balance the flavors by tasting and adjusting with more vinegar, honey, or mustard.
Swap the base with lentils or cannellini beans for a variation.