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Carrot and Chickpea Salad with Parsley and Lemon

Carrot and Chickpea Salad

this fresh Carrot and Chickpea Salad packed with flavor thanks to parsley, lemon, and a few simple ingredients that somehow come together like magic.

Ingredients

  • Carrots: Fresh and crunchy (go for the brightest ones you can find).
  • Chickpeas: Canned or cooked from dried, whichever you prefer.
  • Parsley: Fresh is non-negotiable—curly or flat, your call.
  • Lemon: Juice and zest for that punchy citrus vibe.
  • Olive Oil: Good quality for dressing magic.
  • Garlic: Just a clove or two to keep things interesting.
  • Cumin: Adds a warm, earthy flavor that ties everything together.
  • Salt and Pepper: To taste.

Instructions

1. Prep the Carrots

  • Wash and peel the carrots, then grate them. A box grater works fine, but if you’ve got a food processor with a grating attachment, use it to save time. (Trust me, your arms will thank you.)

2. Rinse the Chickpeas

  • If you’re using canned chickpeas, give them a good rinse under cold water. Let them drain while you move on.

3. Chop the Parsley

  • Grab a big handful of parsley, remove any tough stems, and chop it finely. Don’t skimp here—the parsley is a star player.

4. Make the Dressing

  • In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, cumin, salt, and pepper. Give it a taste and adjust as needed (more lemon for zing, more salt if it feels flat).

5. Toss It All Together

  • In a large bowl, combine the grated carrots, chickpeas, parsley, and dressing. Toss everything gently until it’s evenly coated.

6. Let It Chill (Optional)

  • If you’ve got time, let the salad sit for 15–30 minutes. This lets the flavors meld together beautifully.

7. Serve and Enjoy

  • Sprinkle a little extra parsley on top for garnish, and you’re good to go. Serve it as-is, or pair it with some crusty bread or grilled chicken if you’re feeling fancy.

Notes

  • Make It Your Own: Add toasted nuts (like almonds or walnuts) for extra crunch or throw in some feta cheese for a creamy element.
  • Meal Prep Hero: This salad holds up well in the fridge for a couple of days, so make extra for easy lunches.
  • Don’t Skip the Fresh Herbs: Seriously, dried parsley won’t cut it here. Fresh parsley adds a burst of flavor and color.

Nutrition

Keywords: Carrot and Chickpea Salad, Parsley and Lemon Chickpea Salad