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.
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!
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!