A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

239 calories; protein 5.7g 12% DV; carbohydrates 29.6g 10% DV; fat 11.5g 18% DV; cholesterolmg; sodium 482.9mg 19% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2014
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. Read More
(8)
20 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/15/2014
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. Read More
(8)
Rating: 5 stars
07/29/2014
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! Read More
(7)
Rating: 5 stars
10/18/2014
I am the submitter of this recipe, and want to thank Buckwheat Queen for giving the recipe a wonderful face, and a great review.. Read More
(5)
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Rating: 5 stars
07/15/2014
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... Read More
(2)
Rating: 5 stars
01/31/2015
This is so simple but really good and so fresh. Makes a lovely side dish. Read More
(1)
Rating: 5 stars
07/16/2016
I didn't want to shred the carrots, so I just cut my sweet petits crosswise. Was great. Read More
(1)
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Rating: 5 stars
04/08/2016
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. Read More
(1)
Rating: 5 stars
06/26/2015
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 use of shredder setting on cuisinart). Read More
(1)
Rating: 5 stars
10/09/2017
Really good! I had a similar salad in an ethnic restaurant and have been looking for a good version of the recipe. I didn't have parsley so used cilantro and it was great with the cumin. Definitely will make again. It makes a good lunch, so will probably make it a lot! Read More
(1)