Chickpea Carrot Herb Salad
I’ll be honest. I’ve held off posting this chickpea carrot salad recipe for a while. Not because it isn’t absolutely delicious and wholesome and quick and easy. But solely because I felt like I had been posting too many savory recipes that contained chickpeas.
But then, after months of eating chickpeas 4-5 times a week, I came to the conclusion that one can never have too many chickpeas. They’re just the most perfect food. So nutrient-dense, so filling, so tasty, so versatile - obviouslyyyyy I had been posting so many recipes with them. They’re just that good.
So now, here’s another one with chickpeas: chickpea carrot herb salad with green onions and toasted pumpkin seeds and a tangy olive oil dressing. Yee-haw!
But like seriously, I love this herby chickpea salad so much. I make it every weekend for Shabbat dinner and then eat the leftovers throughout the week. Because oh yeah, another perk: this chickpea salad lasts for a week in your fridge, with or without the dressing tossed over it.
Meaty, flavor-packed chickpeas, a spicy kick from the green onions, a fresh crunch and lovely color from the shredded carrots, a heavy sprinkling of nutty, toasted pumpkin seeds, a generous helping of fresh dill and parsley (man I can’t get enough of fresh herbssssss), all tossed in a rich olive oil, tangy vinegar, salt and pepper and cumin and paprika and garlic dressing.
Sets my heart all aflutter, this chickpea carrot herb salad does.
And here’s how simple this chickpea salad is to throw together: Spread your pumpkin seeds onto a baking sheet and toast them in the oven. While they’re toasting, mix together the chickpeas, shredded carrots (bonus points if you shred your own carrots, lazy-girl points if you buy a bag of shredded carrots), sliced scallions, and chopped fresh herbs.
Whisk together the olive oil-vinegar dressing.
Once cooled, add the golden toasted pumpkin seeds to the salad and toss errrything with the dressing.
All done. In under 10 minutes. Now that’s a time frame I can work with.
This chickpea salad is perfect for lunch. Or as a side for dinner. Or even served over a bed of mixed greens to create a full-on greens salad that’ll serve plenty.
Crunchy. Crisp. Nutty. Fresh. Herby. Rich. Spicy. Wholesome. Tangy. Hearty.
GAH I LOVE THIS CHICKPEA CARROT SALAD <3
Chickpea Carrot Herb Salad
Yield: about 6 servings
2 14 oz. cans (about 2 1/4 cups) chickpeas, drained and rinsed
1 1/4 cups shredded/grated carrots
1 bunch scallions, sliced
Large handful fresh dill, chopped
Smaller handful fresh parsley, chopped
1/2 cup pumpkin seeds, toasted
Dressing:
1/3 cup olive oil
3 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon ground garlic
1. Spread pumpkin seeds onto a baking sheet and toast in oven on 375 F until golden brown and making popping noises. Let cool.
2. Toss all the salad ingredients together. Whisk together dressing and toss with the salad.
3. Serve right away or store in airtight container for up to a week in the fridge.
Adapted from Allrecipes
