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.

How to make carrot, chickpea and raisin salad

Featured Ingredients

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.

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.

Fresh and fabulous salad recipes:

• Chinese Chicken Salad with Orange Ginger Sesame Dressing
• Healthy Broccoli Salad with Sweet Lemon Dressing
• Kale & Crispy Chickpea Caesar Salad
• Greek Salad with Feta Vinaigrette
• Mediterranean Chickpea & Tuna Salad

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 1x2x3x

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 4–5 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)

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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