Description
A bright, refreshing, and protein-packed salad made with shredded carrots, chickpeas, fresh parsley, and a zesty lemon dressing.
Ingredients
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