Ingredients15 m servings 239 cals
- 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 and 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 set in fridge for a while. Keeps in the fridge for 2 days.
Per Serving: 239 calories; 11.5 g fat; 29.6 g carbohydrates; 5.7 g protein; 0 mg cholesterol; 483 mg sodium. Full nutrition
ReviewsRead all reviews 15
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 i...
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 cum...
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 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 ...
Great salad ! I followed the recipe exactly. This salad is hearty and light at the same time. It's packed with nutrition, quick to make and with the bonus of keeping well in the fridge.
Really yummy with the cumin and chick peas. I added a little shredded pear for sweetness (raisins in regular food are an abomination) and a little mustard to the dressing. Fresh and easy (with u...
This is so simple but really good and so fresh. Makes a lovely side dish.