Carrot and Chickpea Salad

By Sarah | Wisconsin from Scratch
April 27, 2015
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Author Notes: I love using multicolored carrots in this salad for a nice visual effect, but it will be just as tasty with just one color, don’t worry. Also, if you love cheese as much as we do, I definitely recommend a crumble of feta or ricotta salata on top of this salad, it’s pretty fantastic.Sarah | Wisconsin from Scratch

Serves: 4

  • 2 cups carrots, julienned
  • 1 small fennel bulb, very thinly sliced
  • 15 ounces can chickpeas, rinsed and drained
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onion, green part only
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon whole cumin seed
  • salt and pepper to taste
  • crumbled feta or ricotta salata cheese for topping (optional)
  1. Combine carrots through cumin seed in a large bowl, stir to combine.
  2. Season with salt and pepper to taste, top with crumbled cheese if desired, and serve immediately.

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