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Carrot, Chickpea and Raisin Salad

This 5-ingredient carrot salad with chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette is perfect for any time of the year and for any meal.

It’s light, refreshing and full of nutrition! Make a big batch and enjoy all week.

Carrot, Chickpea & Raisin Salad in a white bowl

How to make carrot, chickpea and raisin salad

For the citrus vinaigrette:

  • Olive oil: The best oil for dressings is extra virgin olive oil.
    • Grab a good quality one for the best flavor.
  • Fresh orange and lemon zest and juice: The zest contains a ton of flavor, as it contains the oils from the orange and lemon.
    • Use both the zest and the fresh juice for optional citrusy vibes.
  • Ginger: Grate some fresh ginger to add a zing to this salad.
  • Honey: For sweetness and balance.
  • Champagne vinegar: When paired with fresh citrus, the vinegar brings in a nice zip.

For the salad:

  • Carrots: Grab a bag of fresh carrots and peel and trim them. Then, use the food processor or a box grater to grate the carrots.
  • Chickpeas: Canned, cooked chickpeas are perfect for this salad. Just rinse and drain ’em! They add texture and a ton of nutrition (both fiber and protein!).
  • Raisins: Chewy, sweet raisins pair nicely with the chickpeas and carrots.
  • Cilantro: For herby freshness.
  • Almonds: For nutty flavor and crunch.
  • Feta: It’s optional, but I highly recommend it. It adds a briny taste to the salad.

Step-by-Step Instructions

  1. Place the dressing ingredients in a jar fitted with a lid and shake until well-combined.
  2. Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl.
  3. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
  4. Top with feta right before serving, if desired.
All ingredients of the salad in a glass bowl prior to mixing

Recipe Substitutions and Alterations

  • For the citrus juice: You can use all orange or all lemon zest and juice.
  • For the honey: Try granulated sugar instead. You just need a pinch to balance the dressing.
  • For the champagne vinegar: White wine vinegar would also work.
  • For the carrots: In a pinch, you could use bags of shredded carrots.
  • For the cilantro: Leave it out if you don’t like it. You could use parsley instead.
  • For the almonds: Use pepitas instead.

Nutrition Considerations

  • To make this gluten free: This recipe is gluten free. Be sure all packaged ingredients are gluten free.
  • To make this dairy free: This recipe is dairy free; just don’t add the feta.
  • To make this vegan: Use granulated sugar instead of honey. Don’t add the feta.
  • To make this nut free: Skip the almonds. Be sure all other ingredients are nut free.
  • To make this egg free: This recipe is egg free.
Finished Carrot, Chickpea & Raisin Salad in a white serving bowl

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Carrot, Chickpea and Raisin Salad

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A 5-ingredient salad with carrots, chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette.

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 0 min
  • Total Time: 15-20 mins + 30 min refrigeration
  • Yield: Serves 8
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Moroccan
  • Diet: Vegetarian

Ingredients

Scale

Citrus Vinaigrette:

  • 3 tablespoons olive oil
  • Zest and juice of 1 small orange
  • Zest and juice of 1 small lemon
  • 1-inch piece ginger, finely grated
  • 1 ½ tablespoons honey
  • 1 tablespoon white wine or champagne vinegar
  • ¾ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper

Salad:

  • 1 pound carrots, peeled and shredded (about 45 cups)
  • 15-ounce can chickpeas, rinsed and drained
  • 1 cup raisins
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup sliced almonds
  • ¼ cup crumbled feta (optional)

Instructions

  1. Place the dressing ingredients in a jar fitted with a lid and shake until well-combined.
  2. Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
  3. Top with feta right before serving, if desired.

Notes

Storage Tip: Refrigerate salad in an airtight container up to 3 days.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 274
  • Sugar: 24g
  • Sodium: 419mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg

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