Carrot Chickpea Salad (Healthy & High-Fiber)
Servings: 4 people
- 1 pound (450 g) carrots grated or shredded
- 1 can chickpeas drained (15 oz / 400 g can) or 1½ cups cooked chickpeas
- 1 cup (150 g) cucumber diced
- 1 shallot finely chopped — sub red onion
- ¼ cup (1 handful) parsley finely chopped
- 2 tablespoons raisins
- 2 tablespoons toasted almonds or shaved almonds
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste + black pepper
- Whisk the Dressing: In a medium bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until smooth and creamy.
- Marinate the Chickpeas: Add 1 can chickpeas (drained and rinsed) to the bowl. Toss to coat well, then let them sit while you prep the veggies.
- Prep the Vegetables: Peel 1 pound carrots, then grate them. Use a food processor with a shredding disc, a box grater, a julienne peeler, or an electric salad shredder. Dice 1 cup cucumber, finely chop 1 shallot, and chop ¼ cup parsley.
- Combine and Toss: Add the grated carrots, cucumber, shallot, parsley, 2 tablespoons raisins, and 2 tablespoons toasted almonds to a large bowl. Pour in the marinated chickpeas with their dressing. Toss until everything looks glossy and evenly coated. Taste and adjust salt and pepper. Serve right away for crunch, or chill for 15–30 minutes to meld flavors.
Substitutions
- Carrots → Beets, zucchini, or broccoli stems
- Chickpeas → Lentils or white beans
- Cucumber → Celery, radish, or fennel
- Shallot → Red onion, green onion, or chives
- Parsley → Cilantro, dill, or basil
- Raisins → Dried cranberries, chopped dates, or golden raisins
- Almonds → Pumpkin seeds, sunflower seeds, or walnuts.
- Extra Virgin Olive Oil → Avocado oil or walnut oil
- Red Wine Vinegar → Apple cider vinegar, lemon juice, or white balsamic
- Dijon Mustard → Yellow mustard, stone-ground mustard, or tahini
- Honey → Maple syrup, agave nectar, or date syrup
- Oregano → Thyme, Italian seasoning, or za’atar
- Grate fresh carrots – They’re juicier and sweeter than pre-shredded, which can taste dry and woody.
- Marinate the chickpeas – Just 10–15 minutes in the dressing packs them with flavor and protein.
- Toast your nuts or seeds – A quick dry pan toast = extra crunch and nutty depth.
- Chop evenly – Similar-sized veggies make the salad easier to eat and prettier.
- Switch up the herbs – Try dill, cilantro, or basil for fresh twists on flavor.
- Make it ahead – Holds up in the fridge for 2–3 days, ideal for meal prep.
- Balance the flavors – Taste and adjust: more vinegar for tang, honey for sweetness, mustard for zing.
- Swap the base – Use lentils or cannellini beans for a tasty fiber rich salad recipe spin.
