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Carrot Salad with Aleppo Chickpeas

Zesty Carrot Salad with Aleppo Chickpeas for a Fresh Boost

This Carrot Salad with Aleppo Chickpeas is a vibrant, vegan, and gluten-free dish that combines crunchy carrots and spicy chickpeas for a deliciously irresistible salad.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean, Vegan
Calories: 300

Ingredients
  

Chickpea Crumble
  • 1 can Chickpeas canned or cooked
  • 1/4 cup Raw Pistachios
  • 1/4 cup Raw Walnuts
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Cumin
  • 1 teaspoon Aleppo Pepper Flakes
  • 1/2 teaspoon Kosher Salt
  • 2 tablespoons Extra-Virgin Olive Oil
Salad
  • 4 cups Carrots julienned or shredded
  • 2 scallions Scallions
  • 1/2 cup Red Onion sliced
Date Vinaigrette
  • 1 tablespoon Lemon juice
  • 2 cloves Garlic minced
  • 1 tablespoon White Balsamic Vinegar
  • 1/4 teaspoon Black Pepper

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Coarsely chop chickpeas and combine with spices and olive oil in a bowl. Spread on a sheet pan.
  3. Bake chickpeas for 15 minutes, then add nuts and bake for an additional 5-10 minutes until golden brown.
  4. Julienne carrots and slice scallions and red onion. Soak scallions and onion in ice water for 10 minutes.
  5. In a bowl, mix dates, lemon juice, garlic, vinegar, and pepper, whisk until combined.
  6. Combine carrots, scallions, and onion in a bowl. Drizzle with vinaigrette and toss gently.
  7. Serve the salad topped with chickpea-nut crumble.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 15000IUVitamin C: 12mgCalcium: 80mgIron: 2mg

Notes

Assemble the salad just before serving for optimal freshness. Store components separately if prepped in advance.

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