Description
A fresh and vibrant salad with grated carrots, chickpeas, and herbs, dressed with a zesty olive oil and lemon dressing.
Ingredients
Scale
- 4 medium carrots (about 250g / 1 cup), peeled and grated
- 1 can chickpeas (400g / 1 cup), drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- 1/4 cup raisins or dried cranberries (optional, for sweetness)
Instructions
- Peel and grate the carrots using a grater or food processor.
- In a large mixing bowl, combine the grated carrots, drained chickpeas, chopped cilantro, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, coriander, cayenne pepper (if using), salt, and black pepper until well combined.
- Pour the dressing over the carrot and chickpea mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
- If desired, add raisins or dried cranberries to the salad for a touch of sweetness. Toss gently to distribute them evenly.
- Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together. Serve chilled and enjoy!
Notes
- This salad can be made ahead of time and stored in the refrigerator for a day or two.
- Add more vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Category: Salads
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg