Welcome to my blog. Front Range Fed is a blog about eating fresh, local food in and around Colorado's Front Range. Each week, I try new recipes, using as many local ingredients as possible. Join me as I discover the amazing things our local farms have to offer, and the delicious ways to enjoy meal at a time. 

Carrot, Date & Chickpea Salad

Carrot, Date & Chickpea Salad

A hearty, delicious salad, loaded with sweet dates, carrots, and greens, that pairs perfectly with anything grilled!

Sometimes, something just catches your eye and that’s that. You have to have it. Even if there’s no rhyme or reason. And that is exactly how this salad came to be.

There I was, minding my own business, when this lovely bunch of carrots grabbed my attention. I couldn’t turn away, and snatched them up before I could think twice about it, even though I had plenty of carrots at home already, and hadn’t the slightest idea what I would do with these. 

Locally Grown Carrots

Once home, I decided to make them the centerpiece for a salad. We were having company anyway and it was a great addition to an end of summer meal. 

I scoured my recipe books and favorite blogs and finally came across this gem from 101 Cookbooks. (Partly because it looked delicious, but also, I already had most of the other ingredients, and what I didn’t I was able to sub out with still amazing results.) 

Give this one a try – it’s easy, fresh and a joy to eat! 

Tri-Color Carrots
Carrot, Date, and Chickpea Salad

Carrot, Date & Chickpea Salad



  • ½ tablespoon cumin

  • 1/3 cup extra virgin olive oil

  • juice from ½ lemon

  • 1 tablespoon honey

  • ½ tsp salt

  • 1/8 teaspoon cayenne pepper


  • 1 large bunch of carrots, chopped

  • 1 15 oz can chickpeas, drained and rinsed

  • 2/3 cup dates, chopped

  • 1 Hand full of chopped carrot greens


  1. Whisk the cumin, olive oil, lemon juice, honey, salt and cayenne pepper together and set aside.

  2. Chop your carrots, carrot greens and dates, and add them to a bowl along with the chickpeas, almonds and anything else that you might be adding to this (I didn’t have mint on hand but it would have gone great with it!)

  3. Toss the salad with the dressing until everything is evenly coated and serve.

Carrot, Date and Chickpea Salad With Carrot Greens

Recipe slightly adapted from this one at

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