Description
A bright, refreshing, and protein-packed salad made with shredded carrots, chickpeas, fresh parsley, and a zesty lemon dressing.
Ingredients
Scale
- 2 cups shredded carrots
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 2 green onions, thinly sliced
- Zest and juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: 1/4 tsp ground cumin or 1 tbsp tahini for extra flavor
Instructions
- 1. In a large bowl, combine shredded carrots, chickpeas, parsley, and green onions.
- 2. In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, garlic, salt, pepper, and optional cumin or tahini.
- 3. Pour the dressing over the salad and toss to coat evenly.
- 4. Taste and adjust seasoning if needed.
- 5. Let the salad sit for 10–15 minutes to allow flavors to blend.
- 6. Serve chilled or at room temperature.
Notes
- Great as a side dish, light lunch, or stuffing for pita wraps.
- For added crunch, top with sunflower seeds or chopped nuts.
- Keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: carrot salad, chickpea salad, parsley lemon, vegan, healthy