Carrot And Chickpea Salad With Parsley And Lemon
This Carrot and Chickpea Salad With Parsley And Lemon is vibrant, easy to put together, filling, and bursting with flavor. Perfect for a side dish, but hearty enough to shine as a main for a light lunch.
Servings: 8
Calories: 301kcal
Ingredients
For The Salad
- 30 oz chickpeas (about two cans)
- 2 cups carrots shredded
- ⅛ cup thinly sliced red onions
- ½ cup dates chopped
- 1 cup Italian Parsley roughly chopped
- ¼ cup feta crumbled
- ⅛ cup sliced almonds
For The Lemon Vinegarette
- ¼ cup fresh lemon juice
- 1 smal garlic clove minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ½ teaspoon honey
- ¼ cup olive oil
- ½ teaspoon fresh herbs (thyme, rosemary or mint all work here)
Instructions
Prepare the salad:
- Open and rinse the chickpeas under cold water. Drain well and place them in a large mixing bowl.
- Add the shredded carrots to the bowl.
- Thinly slice the red onion and add it to the carrot and chickpea mixture.
- Add the chopped dates to the bowl.
- Roughly chop the Italian parsley and toss it in.
- Add the chopped dates and mix everything to combine.
Prepare the dressing:
- In a small bowl or jar, combine the fresh lemon juice, minced garlic, Dijon mustard, salt, pepper, and honey.
- Add the olive oil and whisk or shake until emulsified.
- Stir in your choice of fresh thyme, rosemary, or mint for added flavor.
Assemble the salad:
- Pour the dressing over the salad ingredients in the bowl.
- Toss gently to combine, ensuring the dressing coats all the ingredients evenly.
- Add the crumbled feta cheese and sliced almonds to the mixture and serve.
Notes
- If making ahead, prepare everything to the point of adding the dressing to the salad and mixing. Wait to add the feta and almonds until serving.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Pair with chicken, fish, or steak, or serve as a light main dish.
Nutrition
Calories: 301kcal | Carbohydrates: 41g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 167mg | Potassium: 541mg | Fiber: 10g | Sugar: 13g | Vitamin A: 6029IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 4mg
