Chickpea and carrot salad
A colorful protein and nutrient-rich salad with a satisfying crunch and hints of Mediterranean flavor.
I’ve seen salads that are so full of unhealthy ingredients, they truly aren’t deserving of the name. Not sure where the habit comes from to throw all manner of junk food and sweets into salads – candied nuts, chips and cheese may taste good, but they add loads of unhealthy sugar and fat to what should be the healthiest part of your meal.
This salad earns its title by offering fiber, protein, vitamins and plenty of crunch and taste. Even better, it’s simple to make and stays fresh in the fridge for several days – thanks to the hardy ingredients, and the lemon and garlic which act as preservatives.
To make this easy salad even quicker to prepare, use carrot shreds instead of slicing baby carrots. They’ll provide sweetness, color and a delicate crunch with no effort at all. Enjoy!
- 1 29-ounce can chickpeas
- 10 baby-cut carrots
- 1 can sliced black olives
- 4 stalks scallions, thinly sliced
- Drizzle of olive oil
- Juice of 1/2 lemon
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
Rinse chickpeas and transfer to medium-sized serving bowl.
Thinly slice carrots and scallions, and add to bowl. Add drained black olive slices.
Drizze with olive oil, add lemon juice and spices, toss and taste. Add more seasoning, if desired.