Quick and Easy Carrot and Chickpea Salad


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.

close up view of Carrot and Chickpea Salad garnished with fresh herbs in a white bowl
Prep Time:
15 mins
Total Time:
15 mins


  • 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


  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.

Cook's Note:

You don't have to use white onion. You can use red or green onions instead.

It can be eaten as-is or refrigerated for a while. Keeps in the fridge for 2 days.

Nutrition Facts (per serving)

239 Calories
12g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 239
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 8%
Sodium 483mg 21%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 22%
Total Sugars 3g
Protein 6g
Vitamin C 14mg 69%
Calcium 62mg 5%
Iron 2mg 12%
Potassium 390mg 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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