Carrot, Chickpea and Raisin Salad
A 5-ingredient salad with carrots, chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette.
- 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 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)
Instructions
- Place the dressing ingredients in a jar fitted with a lid and shake until well-combined.
- Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
- 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
Find it online: https://thehealthyepicurean.com/carrot-chickpea-raisin-salad/