This is a super easy chickpea and carrot salad recipe that can be enjoyed year round. There aren't many ingredients but what there is goes so well together.
If you've got a mandolin, you'll want to use it for the julienne carrots. It's a lot faster. A good sharp knife will do the job though.
The great thing about this chickpea and carrot salad is that it is the excellent side dish for almost any meal.
It goes just as well with a burger barbecue as it does an nice hot curry.
Working Ahead
You can make this salad up to three days before serving. In fact it gets better as it marinates in the delicious dressing.
I have used canned chickpeas for ease. You could purchase them dried and then soak and cook them to your liking.
This gives you more control over the texture of the chickpeas and it's also much better value for your buck!
Serving
As with most salads, you could just make this and serve it. You will get much better results, however if you allow your chickpea and carrot salad to chill for a good half hour before serving.
I also like to place my serving plates and forks in the freezer for 20 to 30 minutes before dishing the salad out.
This is a nice touch that people will notice. Believe me... it's worth doing.
If you like this chickpea and carrot salad, you might also like to try these!
Ceasar Salad
Tandoori Salmon Salad
Capresi Salad
Classic California Ranch Dressing
Recipe
Easy Chickpea & Carrot Salad
Ingredients
- 1 x 400ml tin of chickpeas - drained
- 2 carrots - finely and uniformly julienne cut
- 1 tablespoon olive oil
- 3 cloves garlic - smashed in their skin
- 2 tablespoons freshly chopped parsley
- A pinch of chilli powder (optional)
- Salt and pepper to taste
- Juice of one lemon
Instructions
- Heat the olive oil in a large pan.
- When hot, throw in the smashed garlic cloves and let them sizzle in the oil for about 30 seconds.
- Now add the julienned carrots and fry for about two minutes.
- Add the chickpeas and cook for a further minute.
- Remove from the heat to cool to room temperature.
- Remove the garlic cloves and season with salt and pepper to taste. Add a pinch of chilli powder if you like.
- Garnish with the chopped parsley and squeeze the lemon juice over the top.
- Serve immediately or place in the fridge to serve.
