# Carrot Chickpea Salad (Healthy & High-Fiber)

This carrot chickpea salad with honey mustard dressing is fresh, crunchy, and protein-rich, packed with fiber, plant-based protein, and vibrant veggies, it’s quick to make, perfect for meal prep, and a wholesome way to enjoy balanced eating every day.

- Servings: 4 servings
- Total time: 15 min
- Category: Salad
- Language: en

## 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

## Instructions

1. In 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.
2. Add 1 can chickpeas (drained and rinsed) to the bowl.
3. Toss to coat well, then let them sit while you prep the veggies.
4. Peel 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.
5. Dice 1 cup cucumber.
6. Finely chop 1 shallot.
7. Chop ¼ cup parsley.
8. Add the grated carrots, cucumber, shallot, parsley, 2 tablespoons raisins, and 2 tablespoons toasted almonds to a large bowl.
9. Pour in the marinated chickpeas with their dressing.
10. Toss until everything looks glossy and evenly coated.
11. Taste and adjust salt and pepper.
12. Serve right away for crunch, or chill for 15–30 minutes to meld flavors.

## Equipment

- medium bowl
- food processor with a shredding disc
- box grater
- julienne peeler
- electric salad shredder
- large 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.

## Source

- Original video: https://theplantbasedschool.com/carrot-chickpea-salad/
- Recipe page: https://www.cliprecipe.com/recipe/de5026bb-e178-4f04-b276-6c8a3a71dcef
- Extracted: 2025-09-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt