Carrot and Chickpea Salad with Parsley and Lemon
this fresh Carrot and Chickpea Salad packed with flavor thanks to parsley, lemon, and a few simple ingredients that somehow come together like magic.
- Author: Amélie
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings
- Category: lunch
- 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.
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
- Calories: 150-200
- Fat: 3-5 g
- Carbohydrates: 20-25 g
- Fiber: 5-7 g
- Protein: 6-8 grams
Keywords: Carrot and Chickpea Salad, Parsley and Lemon Chickpea Salad