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- Dish type
- Bean salad
- Chickpea salad
Grated carrots, chickpeas, onion and parsley are tossed in a simple lemon vinaigrette in this quick and easy salad.
10 people made this
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, finely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- 220g grated carrots
- 1 (400g) tin chickpeas, drained and rinsed
- 2 tablespoons freshly chopped parsley
- 2 tablespoons finely chopped onion
MethodPrep:15min ›Ready in:15min
- Whisk olive oil, lemon juice, garlic, cumin, salt and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley and onion. Toss to coat.
You don't have to use white onion. You can use red or spring onions instead.
Reviews & ratingsAverage global rating:(18)
Reviews in English (15)
I love this fresh and satisfying salad and have had it as a side salad and as as a main dish for lunch (keeps well for at least 2 days)! Simple, inexpensive, quick to put together and it uses ingredients that I always have on hand. The cumin gives it a nice Moroccan twist and because I love cumin, I did add an extra half teaspoon and I might try a pinch of cinnamon next time. I also used green onion instead of the white and will try it with a red onion next time. This one is a keeper!-29 Jul 2014
I am the submitter of this recipe, and want to thank Buckwheat Queen for giving the recipe a wonderful face, and a great review..-18 Oct 2014
by Buckwheat Queen
Perfect summer salad. I made this using dried chickpeas that I soaked overnight then boiled in a pressure cooker for 15 minutes instead of canned. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. It is definitely much more flavourful after melding. Its flavour is not overbearing in any way. I served this with a light quiche type savoury pie and it was a perfect compliment. I will serve it on a bed of spinach leaves the next time! Thank you Manella for sharing.-15 Jul 2014
Moroccan Carrot Chickpea Salad
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Moroccan carrot chickpea salad is loaded with delicious good-for-you ingredients. This recipe calls for carrots, chickpeas, walnuts, parsley, and dates. The honey-lemon dressing ties this delicious salad together in minutes!
A freshy fresh, almost exotic, salad that doesn’t call for any exotic ingredients. Don’t you just love that? It’s like taking a mini vacay without having to take your tuchus off the couch. I am ab-sol-ute-ly in LOVE with this Moroccan carrot chickpea salad.
So about a week and a half ago, my world changed. And no, it’s not a big, life altering change that most people expect when they hear ‘my world changed’. It’s a change in the most tastiest of ways. My friend Fariha (pronounced Far-ee-ha) sent me a batch of her addictive Moroccan carrot chickpea salad, that had me instantly falling in love before I had even swallowed my first bite. Boy, I fell hard!
So obvi, I did what any good food blogger does, I bugged her until she agreed to giving me the recipe. I tied her to a chair and threatened to kidnap her first born (she doesn’t even have one yet) if she didn’t squeeze it out. But that doesn’t really count, right? I kid! No Farihas were harmed in the making of this salad.
I love it when a salad calls for only a few simple ingredients and produces the maximum flavor impact. The ingredient list for this moroccan carrot chickpea salad is pretty simple and straightforward.
And the honey-lemon dressing is quick and easy to come together.
For the dressing all you need is a little bit of cumin powder, extra virgin olive oil, the juice of a lemon, honey, salt, and the smallest pinch of chili powder. Toss is all in a jar that has a lid and give it a good shake.
You probably have most of these ingredients at home already. The salad portion only calls for one ingredient that isn’t really a staple in most homes. Dates. If you want to give this salad a try but don’t have them at home, raisins or dried cranberries are another option. But I definitely urge you to give it a try with dates at least once! Like I said, it changed my world!
The best part is that most of these ingredients don’t require much prep work. So you’re looking at a salad that literally comes together in 10 minutes. Yup, that’s it!
Moroccan carrot chickpea salad is ideal to make for a boxed lunch, barbecue parties, picnics, luncheons, and pretty much any other gatherings you can think of. Maybe not breakfast. That would be a wittle wierd.
I serve this moroccan salad with my Lebanese Meat pies (sfeehas) for dinner or lunch. The mellow flavors of the salad compliment the bold flavorful meat pies perfectly!
RECIPES FOR MORE SALADS
- Corn Salad With Cilantro
- Low Carb Italian Kale Salad
- Greek Wedge Salad
- Apple Cranberry Salad
If you make this recipe and love it, remember to stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ It helps others find the recipe! ❤️️ Also, I love to hear from my readers and always do my best to respond to each and every comment. I'm always looking for new ideas for post that would help you. Don't forget if you do make this recipe, tag me @intentionalhospitality on Instagram so I can share it with my followers. I would love to see your yummy creation.
Carrot, Sweetcorn, and Chickpea Salad
It’s often on our menu! The combination of sweetcorn, carrots, and chickpeas, makes a wonderful salad!
This post may contain affiliate links. Please read my disclosure policy.
By the way, it’s super easy to make and goes really nicely with almost anything. The best part about this salad is that my hubby, who has Celiac disease, can safely eat it and he loves it.
So if you’re a gluten-free-er this is another great recipe to add variety to what can seem a very limited and boring menu!
(I’m not a doctor and ingredients will vary with brands so as always if you’re a celiac sufferer CHECK THE INGREDIENTS on your can of chickpeas and your bag of corn!
Also, I’m working on great, simple, recipes that are celiac friendly so follow my Facebook page for the best ones. And because I love quick and simple, I’m aiming at creating very basic but delicious recipes that will require very few ingredients.
So, back to the awesome recipe…
*There’s a secret that makes this salad so full of flavor and more-ish!*
And it’s super simple! Paying attention?
Lightly fry (separately to each other) the chickpeas and the sweet corn.
This brings out the flavor of both and the reason I do it separately is to keep the flavors from mixing so that with every bite of salad there is a delicious medley of three different flavors.
Cool fresh carrot, warm buttery sweetcorn, and then the smooth creaminess of the chickpeas. SO so good. Just saying.
3. Quick and Easy Potato Cakes
You only need a handful of staple ingredients to make these super easy yet delicious & budget friendly Quick and Easy Potato Cakes by Tania Pilcher. Crispy on the outside and soft in the middle, all the family (especially the little ones) will fall in love with them. This viral recipe can be served for breakfast or as a side dish.
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 ½ teaspoons honey
- 1 teaspoon harissa*
- ¼ teaspoon ground cumin
- 6 tablespoons extra-virgin olive oil, divided
- Salt and pepper
- 2 carrots, peeled and very thinly sliced
- 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
- ¼ cup flat-leaf parsley leaves, coarsely chopped
- 6 large fresh mint leaves, chopped
- 4 bone-in or boneless pork chops (1/2 to 3/4 in. thick)
- ½ to 1 serrano chile, thinly sliced
Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
*North African chile-spice paste available at well-stocked grocery stores.
Chickpea Edamame Salad
If you&rsquore looking for a recipe to make Aldi&rsquos chickpea salad at home then you&rsquore in the right place! This homemade recipe tastes EXACTLY like the real deal.
You can of course save yourself a little time by picking up the salad at Aldis, but you&rsquoll save some money and be able to make a big batch if you make this yourself.
Aldi&rsquos Chickpea Salad Ingredients
The main ingredients in this chickpea edamame salad (or dip depending on how you want to enjoy this) are:
Edamame, chickpeas, carrots, dried cranberries, and bell peppers (red and green).
This crazy combination of flavors really works! But what brings everything together is the dressing. A mix of oil, vinegar, fresh lemon juice and herbs.
The herby dressing marinates the ingredients and brings all the flavors together beautifully. The best part is, you don&rsquot need to let this marinate for any set amount of time. You can enjoy this salad immediately after you make it or chill it for later. It stores well in the fridge.
A Healthy Dip Appetizer, Lunch or Vegetarian Side Dish
You&rsquore probably going to want to make a big batch of this power salad because you can enjoy it multiple ways. You can: enjoy this as a dip with tortilla chips, add this medley to your salad, serve it as a side dish with dinner, or pack it up for a healthy lunch.
This salad keeps well thanks to the preserving powers of vinegar and oil. You can store this in the fridge for up to a week.
This healthy chickpea salad recipe couldn&rsquot be easier!
Okay, well it actually could be easier. I mean you could just buy it at Aldi&rsquos but you only get a tiny package and it&rsquos pretty expensive. And the nearest Aldi&rsquos might be a bit of a drive away. So, homemade it is for me anyway!
The hardest part might be collecting all the herbs to make up the dressing. If you don&rsquot collect herbs like it&rsquos your job (like me!) then you could instead use a bottled Italian dressing and then add cumin. You could try other dressings too if you want to mix it up and give this recipe a re-fresh after you&rsquove had it a few times.
You can use frozen, canned or fresh edamame.
There&rsquos not a big difference in taste no matter which type you choose to go with. So, go for what&rsquos most convenient for you. If you can only find frozen edamame in shells, just cook the edamame and then pop it out of the shells. It only takes a few extra minutes.
What&rsquos the best way to store this chickpea edamame salad?
I prefer to store this salad, and almost all my dips and leftovers, in wide-mouth Mason jars. They are inexpensive and hold up well. You don&rsquot need to worry about plastic chemicals (when re-heating certain dishes) seeping into your food, ruining the container or messing with the flavor of your recipe. I do use plastic dishwasher-safe lids since the metal ones tend to get rusty after awhile.
Want more healthy recipe ideas?
Check out these healthy yet delicious recipes:
This easy chickpea edamame salad recipe was featured on Meatless Monday!
How To Make an Easy Carrot Salad
This recipe is super simple and easy. I have been using Jamie Olivers recipe (from his 30minute meals cookbook) or ages now. I thought this was a great place to share it as I make it SO often. Therefore it is a great salad recipe for meal prep days to keep in the fridge for the week.
I have my own adapted method since I can almost make this with my eyes closed. Simply peel and grate your carrots and combine it with grated ginger, finely sliced fresh chilli, fresh coriander and roasted almond slivers. Finally add a handful of toasted almonds to finish off the dish. Fresh lemon juice is a must and I also like to add a few drops of red wine vinegar.
Easy Chickpea Salad Recipe – Weight Loss Recipe
Are you are a vegetarian and still want a double dose of protein?
Want salads with wholesomeness and improve the nutritional value of your meals?
Want to prepare a delicious afternoon snack which fulfills your balanced diet?
The Answer is Chickpeas Salad! This chickpea salad is loaded with veggies such as cucumber, carrots, and onions, tomatoes with yummy green, sumptuous and tangy dressing prepared from coriander and mint leaves.
This combination of veggies, chickpea, and dressing takes this salad to a whole new level. You will fall in love with recipe and will never even touch junk food knowing that healthy food can be this delicious!
It is also known as Bengal gram, garbanzo (garbanzo beans), and Egyptian pea. It is especially high in protein (and is primarily known for this).
Chickpeas, or garbanzo beans, are king- rich in protein and other nutrients like vitamins B6 and C, folate, manganese, and magnesium. They also comprise of calcium and some amounts of potassium (important for the health of the heart). The protein promotes muscle mass and enhances the health of cells while the magnesium, manganese, and calcium maintain your bone strength. Vitamin C stops illnesses like cancer and improves skin health. Also, iron and folate are excellent during pregnancy.
Ingredients of Chickpea Sandwich with Carrot
- 1 cup carrot
- 1 1/2 teaspoon cumin seeds
- 1 cup grated low fat mozzarella cheese
- 4 green chillies
- salt as required
- black pepper as required
- 1 cup chick peas
- 1 handful coriander leaves
- 1 cup paneer
- 8 slices toasted whole wheat bread
- 2 teaspoon virgin olive oil
How to make Chickpea Sandwich with Carrot
Step 1 Wash the chickpeas and blend them
To make this delicious open sandwich recipe, wash the veggies and green chilies, coriander leaves. In the meantime, pressure cook the chickpeas soaked overnight. Drain the excess water and keep them aside. Then using a blender, coarsely crush the chickpeas and save some for garnishing as well.
Step 2 Cook the salad mixture
Now, grate the carrorts and cheese, keep them aside. Then take a pan over medium flame and add some oil in it. Once the oil is hot enough, add cumin seeds and let them splutter. Then, transfer grated carrot, chopped green chillies and crushed chickpea blend in the pan and saute for 2 minutes.
Step 3 Add in the paneer and cheese
Next, add the grated paneer, salt and chopped coriander leaves and saute for one more minute. Finally, add the remaining chickpeas and cook for another minute. Turn off the flame when done and mix in grated mozzarella cheese.
Step 4 Enjoy the sandwich!
Now, take place the toasted bread slices over a serving plate. Scoop out a portion of the prepared filling, garnish with boiled chickpeas and chopped coriander leaves. You can also prepare it like an usual salad by topping it with another nicely toasted bread slice. However, if serve it as an open sandwich it will surely look more tempting. Pair the sandwiches with a sauce of your choice. Enjoy!
Carrot, Beet and Chickpea Salad
Prep Time: 15 Minutes This salad is great for picnics and packed lunches, as it will keep well in the fridge if made ahead of time (up to 6 hours.) We use raw beets in the recipe, but you can use cooked beets instead if you prefer. Simply slice them into thin strips before adding them to the mix.
Cook Time: 0 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)
This salad is great for picnics and packed lunches, as it will keep well in the fridge if made ahead of time (up to 6 hours.)
We use raw beets in the recipe, but you can use cooked beets instead if you prefer. Simply slice them into thin strips before adding them to the mix.