Chickpea-Carrot Salad Recipe

Name: Chickpea-Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-pound bag dried chickpeas, soaked overnight in cold water to cover; 1 tablespoon crushed red pepper flakes; 2 quarts vegetable stock or water; Salt; 1/4 cup freshly squeezed lemon juice; 2 tablespoons red wine vinegar; 3/4 cup extra-virgin olive oil; 2 cups grated carrots (from 2 large or 4 medium carrots); 1 cup red onion, cut into 1/4-inch dice; 1/2 cup chopped flat-leaf parsley; 1 teaspoon minced garlic

Servings: persons

One 1-pound bag dried chickpeas, soaked overnight in cold water to cover
1 tablespoon crushed red pepper flakes
2 quarts vegetable stock or water
Salt
1/4 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
3/4 cup extra-virgin olive oil
2 cups grated carrots (from 2 large or 4 medium carrots)
1 cup red onion, cut into 1/4-inch dice
1/2 cup chopped flat-leaf parsley
1 teaspoon minced garlic

1
1. Drain the chickpeas and transfer them to a pot. Add the red pepper flakes and stock and bring to a boil over high heat, then lower the heat and let simmer until tender, about 1 hour. Season with salt and let them rest, off the heat, for 20 minutes.
2
2. Drain the warm chickpeas (you should have 5 cups) and transfer them to a bowl. Add the lemon juice, vinegar, and olive oil. Season with more salt, cover with plastic wrap, and chill.
3
3. When ready to serve, remove the chickpeas from the refrigerator and stir in the carrots, onion, parsley, and garlic. Let rest for 1 hour so the flavors have a chance to develop. Taste and adjust seasoning if necessary.

494

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 11 ingredients. The key ingredients include: One 1-pound bag dried chickpeas, soaked overnight in cold water to cover, 1 tablespoon crushed red pepper flakes, 2 quarts vegetable stock or water, Salt, and more.

Yes, Chickpea-Carrot 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 Salad

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