Shredded Carrot and Chickpea Salad Recipe

July 26

shredded carrot and chickpea salad
My market stall neighbours sell healthy snacks. I always think it is funny standing there as they describe their flourless, sugarless treats and I look down at my bagels, filled with (glorious) gluten, white flour and sugar. I am, however, always surprised when we share a customer, but I guess in the end, you can’t argue with tastiness whether it’s a healthy snack or more of a treat. A whole section of their snacks is various flavours of roasted chickpeas. Until they came around, I totally forgot about these little guys, which are in many ways the perfect savoury snack. I used to love making them and sprinkling them over homemade hummus. They are simple, easy to make, customizable, pretty filling, healthy and crunchy. So, last week, I made a batch of slightly spicy, salty chickpeas and threw them in a salad, which turned a simple bowl of tomatoes, lettuce and cucumber into a light, summer meal.
shredded carrot
When I was asked to bring a side that was more substantial than a green salad to a BBQ this weekend, my mind went to these chickpeas right away. I’ve also been wanting to make a carrot-centric dish lately, so I started building this salad from there. I love dates in a salad for their chewy texture and their sweetness, feta is always a crowd-pleasure and adds some awesome savoury saltiness and cilantro and cumin give the salad some flavour, beyond what you would normally expect.
shredded carrot and chickpea salad
shredded carrot and chickpea salad
In the end, the salad is everything that I thought it would be: salty, savoury, crunchy, sweet. It’s a tangle of bright flavours that marry perfectly together. I always bring something that I’ve blogged to our get togethers because it’s always a great opportunity to try something new and share it with other people, which I rarely get to do. Sometimes it’s nerve wracking because I am not 100% sure how it will turn out since it’s something I have never made before. This time around, there are no nerves. As soon as I took my first bite, I knew it was a total winner.
shredded carrot and chickpea salad

Shredded Carrot and Chickpea Salad Recipe

Total Time: 35 minutes

Serving Size: Serves 6-8

Shredded Carrot and Chickpea Salad Recipe

Adapted from Sprouted Kitchen

Roasted Chickpeas
500 ml can of chickpeas
1/2 teapsoon salt
1/8 teaspoon ground pepper
2 teaspoons paprika
1 teaspoon olive oil
Shredded Carrot Salad
600g shredded carrots
100g feta, roughly chopped
6 medjool dates, pitted and roughly chopped
1/2 cup cilantro, roughly chopped
1/3 cup pumpkin seeds
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tsp cumin, ground
juice of 1 lemon (about 4 tablespoons)
1 tablespoon honey
1/3 cup olive oil
Roasted chickpeas

Preheat oven to 400F

In a large bowl, mix all of the ingredients together.

Roast chickpeas for 25 minutes, until crispy.


Whisk all ingredients together

Shredded Carrot Salad

Toss all ingredients together, including dressing and roasted chickpeas

Shredded Carrot and Chickpea Salad was last modified: July 25, 2015 by My Second Breakfast

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