Carrot Salad

Carrot Salad is a vibrant, flavorful, and healthy side dish that’s perfect for lunch, dinner, or as part of a picnic spread. With shredded rainbow carrots, chickpeas, golden raisins, and a zesty lemon-garlic dressing spiced with cinnamon and cayenne, this salad is refreshing, slightly sweet, and lightly spiced.

Why You’ll Love This Recipe

• Quick and easy: Ready in just minutes with minimal prep.

• Healthy and nutrient-rich: Packed with fiber, vitamins, and plant-based protein from chickpeas.

• Bright and flavorful: Lemon, garlic, and spices make this salad zingy and aromatic.

• Make-ahead friendly: Flavors deepen after chilling, making it perfect for meal prep.

• Versatile: Great as a side dish, topping for grain bowls, or light lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• golden raisins

• chickpeas, drained and rinsed

• lemon, zest and juice

• rainbow carrots

• extra-virgin olive oil

• garlic, pressed

• ground coriander

• ground cinnamon

• cayenne pepper

• sea salt

• fresh parsley, chopped

Directions

1. In a large bowl, combine raisins, lemon zest, lemon juice, and chickpeas. Stir to combine.

2. Shred the carrots using a food processor or hand grater and add them to the bowl.

3. Add olive oil, pressed garlic, ground coriander, cinnamon, cayenne pepper, sea salt, and chopped parsley.

4. Taste and adjust seasoning or lemon juice to your preference.

5. Stir well to combine. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Servings and timing

Servings: 4–6
Prep Time: 10–15 minutes
Total Time: 10–15 minutes (plus optional chilling)

Variations

• Add nuts or seeds: Toasted almonds, pistachios, or sunflower seeds add crunch.

• Spicy twist: Increase cayenne pepper or add a pinch of smoked paprika.

• Sweet variation: Drizzle a little honey or maple syrup for extra sweetness.

• Herb swap: Try cilantro or mint instead of parsley for a different flavor profile.

• Grain bowl addition: Mix with quinoa or couscous for a hearty salad.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3–4 days.
This salad is best served cold or at room temperature.
Do not freeze, as the texture of the carrots and chickpeas may change.

FAQs

Can I use regular carrots instead of rainbow carrots?

Yes, any variety of carrots will work. Rainbow carrots just add a colorful touch.

Can I make this salad ahead of time?

Yes, it tastes even better after 30 minutes or more in the fridge as the flavors meld.

Can I use canned raisins or dried cranberries?

Yes, either works. Adjust sweetness as needed.

Can I omit the chickpeas?

Yes, but they add protein and texture to make the salad more filling.

Can I adjust the spiciness?

Yes, increase or decrease the cayenne pepper to suit your taste.

Can I use lime instead of lemon?

Absolutely, lime juice and zest will provide a different but delicious citrus flavor.

How do I shred the carrots without a food processor?

Use a hand grater or a julienne peeler to get fine, even pieces.

Can I make this vegan?

Yes, this recipe is naturally vegan and plant-based.

Can I add other vegetables?

Shredded beets, bell peppers, or zucchini can be mixed in for variety.

How should I serve this salad?

Enjoy as a side dish, in a wrap, or as a topping for grain bowls or roasted vegetables.

Conclusion

This Carrot Salad is a colorful, nutritious, and flavorful dish that’s quick to prepare and easy to enjoy. With its combination of sweet raisins, zesty lemon, aromatic spices, and fresh parsley, it’s a versatile salad perfect for any meal. Chill for the best flavor or serve immediately for a fresh, crisp bite.