Chickpea, Carrot and Parsley Salad Recipe

Name: Chickpea, Carrot and Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 19 ounces can chickpeas, drained and rinsed (about 2 cups); 1 cup loosely packed fresh flat leaf parsley, very coarsely chopped; 1 cup loosely packed shredded carrot (from about 1 large carrot); ½ cup sliced radish (about 6 medium); ½ cup chopped scallion, white and green parts (about 4); 3 tablespoons fresh lemon juice; 1 teaspoon ground coriander; kosher salt & freshly ground black pepper; 6 tablespoons extra-virgin olive oil; ⅓ cup crumbled feta cheese (optional) or ⅓ cup toasted pine nuts (optional)

Servings: persons

19 ounces can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat leaf parsley, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
½ cup sliced radish (about 6 medium)
½ cup chopped scallion, white and green parts (about 4)
3 tablespoons fresh lemon juice
1 teaspoon ground coriander
kosher salt & freshly ground black pepper
6 tablespoons extra-virgin olive oil
⅓ cup crumbled feta cheese (optional) or ⅓ cup toasted pine nuts (optional)

1
Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon.
2
Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions.
3
Stir to combine.
4
In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoons salt, and a few generous grinds of black pepper.
5
Continue whisking while adding the olive oil in a slow stream.
6
Pour over the salad and toss gently.
7
Season the salad with salt and pepper to taste.
8
Top with the feta or pine nuts, if using, and serve immediately.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 19 ounces can chickpeas, drained and rinsed (about 2 cups), 1 cup loosely packed fresh flat leaf parsley, very coarsely chopped, 1 cup loosely packed shredded carrot (from about 1 large carrot), ½ cup sliced radish (about 6 medium), and more.

Yes, Chickpea, Carrot and Parsley Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea, Carrot and Parsley Salad

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