Description
This Carrot Salad is a vibrant and flavorful dish made with shredded rainbow carrots, chickpeas, golden raisins, and a zesty lemon-garlic dressing. Perfect as a side dish or light lunch, it’s easy to prepare and keeps well in the fridge.
Ingredients
- ¼ cup golden raisins
- 1 (15 oz) jar chickpeas, drained and rinsed
- 1 fresh lemon, zest and juice
- 1 lb rainbow carrots
- 2 tablespoons extra-virgin olive oil
- 1 fresh garlic clove, pressed
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt, or to taste
- ¼ cup chopped fresh parsley
Instructions
- In a large bowl, combine golden raisins, lemon zest, lemon juice, and chickpeas.
- Shred the carrots using a food processor or hand grater and add them to the bowl.
- Add olive oil, pressed garlic, ground coriander, ground cinnamon, cayenne pepper, sea salt, and chopped parsley.
- Taste and adjust seasonings as desired.
- Stir well to combine and serve immediately, or cover and refrigerate for at least 30 minutes for best flavor.
- Store in the fridge for 3–4 days.
Notes
- Use rainbow carrots for a colorful presentation, but regular carrots work fine.
- Allowing the salad to sit in the fridge enhances the flavors.
- Add nuts or seeds for extra crunch if desired.
- Adjust cayenne pepper to control spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
