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Rating: 4.58 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Want a nice side dish and don't want to heat up the kitchen? Great dinner idea for those hot summer nights.

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 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
  • Combine carrots, garbanzo beans, and raisins together in a bowl.

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  • Whisk olive oil, lemon juice, cumin, chili powder, salt, and ground black pepper together; stir into carrot mixture. Marinate carrot mixture for 2 hours. Serve with crumbled feta cheese.

Nutrition Facts

307 calories; protein 8.3g; carbohydrates 47.9g; fat 10.4g; cholesterol 8.3mg; sodium 538.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2016
This is absolutely delicious, the balance of chili and lemon and the sweetness of the carrots blend together nicely. It tastes great cold marinated or baked as a side dish.We baked at 400 F for 20 min to soften the carrots. we dont always use feta cheese but it still tastes great either way. If you can squeeze the juice a fresh lemon it tastes best. We used coin cut carrots and golden raisins which works well. Read More
(7)

Most helpful critical review

Rating: 2 stars
05/02/2017
Made this as written. It was practically tasteless. The ingredients are definitely healthy but it lacks zing. In my opinion- could use some doctoring. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/05/2016
This is absolutely delicious, the balance of chili and lemon and the sweetness of the carrots blend together nicely. It tastes great cold marinated or baked as a side dish.We baked at 400 F for 20 min to soften the carrots. we dont always use feta cheese but it still tastes great either way. If you can squeeze the juice a fresh lemon it tastes best. We used coin cut carrots and golden raisins which works well. Read More
(7)
Rating: 5 stars
07/26/2017
I would give this recipe 4 stars as is. I agree that it lacks zing but it is a great base recipe & is easily adaptable to taste. I have made it twice now & added 1 tablespoon each of cider vinegar & sugar & a bit of minced onion. Let it marinate overnight for sure & stir it up as often as you remember so that all the veggies get a good soaking in the delicious juices at the bottom. I like it just as well without the feta & don't feel like it's missing anything. This one is a keeper. Thanks BFR610! Read More
(5)
Rating: 5 stars
09/04/2017
The first time, I followed the suggestion of another poster and baked the carrots for 20 minutes at 400º to soften them and release the flavor. The second time I made this was for a picnic, so I prepared it the night before. I upped the cumin and lemon juice. It was delicious and the guests loved it! Read More
(2)
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Rating: 5 stars
04/28/2020
This was a phenomenal dish; we had it as a side to some slow-cooker pork, and it paired with that wonderfully while still standing on its own flavor-wise. Read More
Rating: 2 stars
05/01/2017
Made this as written. It was practically tasteless. The ingredients are definitely healthy but it lacks zing. In my opinion- could use some doctoring. Read More
Rating: 5 stars
07/27/2020
Excellent!! (With a few tweaks) doubled the dressing ingredients and let it sit in he fridge for 24-48 hours.. soaked up all that good flavor! Read More
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Rating: 5 stars
01/21/2021
I did not change anything and loved the recipe. Very easy and quick. I may add some more cumin next time as I love it. Read More
Rating: 4 stars
05/09/2020
Very good but after tasting it I found it too bland so I doubled the olive oil, lemon juice and cumin. Also added some ground cinnamon: DELICIOUS! Read More
Rating: 5 stars
11/13/2020
I wasn't sure about this when I first read the recipe but it's delicious. I let the salad sit in the fridge and marinate for 24 hours and then baked it and covered with feta cheese at the end. I was surprised that even my children enjoyed it. Read More