By Nomad Chef
Spicy Carrot Salad with Chickpeas and Parsley
3 steps
Prep:10minCook:5min
The crunch of raw carrots can liven up almost any bowl of greens. But rather than use this root vegetable as a glorified garnish, we thought it was time to really let it shine. (Plus, you know we’ve got a thing for salads sans lettuce.) Here, we shred carrots, then pair them with chickpeas and a spicy homemade dressing.
Updated at: Thu, 17 Aug 2023 09:04:59 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories304.7 kcal (15%)
Total Fat21.2 g (30%)
Carbs24.5 g (9%)
Sugars5.3 g (6%)
Protein6.3 g (13%)
Sodium637.2 mg (32%)
Fiber9.4 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
SALAD
3carrots
large, washed, dried and ends trimmed
1 x 14.5 ouncecan chickpeas
drained
1 cupparsley leaves
loosely packed
DRESSING
Instructions
Step 1
MAKE THE SALAD: Shred the carrots using a box grater (as if you’re making coleslaw). Transfer the shredded carrots to a large bowl and toss with the chickpeas and parsley leaves.
Step 2
MAKE THE DRESSING: In a small bowl, whisk the olive oil with the harissa to combine. Slowly add the vinegar and lemon juice. Stir in the lemon zest and cumin, then season with salt and pepper.
Step 3
Add the salad dressing to the carrot mixture and toss to coat. Serve at room temperature or chilled (it will keep in the fridge for up to three days in an airtight container).
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