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This carrot and chickpea salad recipe was given to me by a neighbor many years ago. It’s a refreshing and different spin on a carrot salad.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely chopped
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- freshly ground black pepper to taste
- 2 cups shredded carrots
- 1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped white onion
Directions
Step 1
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth. Add carrots, chickpeas, parsley, and onion; toss to coat.
Recipe Tips
You can use red or green onions instead of white.Salad can be eaten immediately or kept in the refrigerator for up to 2 days.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 239 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium483mg | 21% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber6g | 22% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C14mg | 69% |
| Calcium62mg | 5% |
| Iron2mg | 12% |
| Potassium390mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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