Recipe by manella
"A refreshing and different spin on a carrot salad given to me by a neighbor many years ago."
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fresh lemon juice
garlic, finely chopped
freshly ground black pepper to taste
1 (14 ounce) can
chickpeas (garbanzo beans), drained and rinsed
chopped fresh parsley
chopped white onion
I love this fresh and satisfying salad and have had it as a side salad and as as a main dish for lunch (keeps well for at least 2 days)! Simple, inexpensive, quick to put together and it uses ingredients that I always have on hand. The cumin gives it a nice Moroccan twist and because I love cumin, I did add an extra half teaspoon and I might try a pinch of cinnamon next time. I also used green onion instead of the white and will try it with a red onion next time. This one is a keeper!
Perfect summer salad. I made this using dried chickpeas that I soaked overnight then boiled in a pressure cooker for 15 minutes instead of canned. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. It is definitely much more flavourful after melding. Its flavour is not overbearing in any way. I served this with a light quiche type savoury pie and it was a perfect compliment. I will serve it on a bed of spinach leaves the next time! Thank you Manella for sharing.
This is a lovely chickpea carrot salad. Having a daughter who loves chickpeas, I have made many different salads with them. What makes this salad extra special for us is the addition of fresh parsley to the delicious dressing. I added extra cumin and red onion for personal preference…. This salad is a great example of simple ingredients coming together for a healthy and tasty dish. Manella… thank you for sharing...
I am the submitter of this recipe, and want to thank Buckwheat Queen for giving the recipe a wonderful face, and a great review..
This sounds perfect! I'm having friends over after work tomorrow, one of whom is a real gourmande, which always makes me nervous (even though I'm pretty good in the kitchen). I'll serve this along with a bruscetta made with sauteed kale and goat cheese. It will be a perfect foil to the spicy-hot kale mixture. Thanks a million!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Carrot and Chickpea Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 104
Rated, reviewed, and ready to satisfy your sweet cravings.
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