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Fresh Carrot and Chickpea Salad with Orange Maple Dressing

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5 from 1 review

  • Author: She Likes Food
  • Total Time: 20 minutes
  • Yield: 4-6 1x
  • Diet: Vegan


This Fresh Carrot and Chickpea Salad with Orange Maple Dressing is perfect for a delicious and easy last minute Easter side dish! There’s no cooking involved and it really embodies the flavors of spring! Bring to a potluck to share or enjoy as a dinner side dish.


  • 2 lb bag carrots
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/3 cup thinly sliced red onion, I used the mandolin
  • 1/3 cup roasted salted sunflower seeds
  • 1/3 cup chopped fresh herbs, I used mint and parsley

 Orange Maple Dressing:

  • 1/4 cup extra virgin olive oil, or neutral flavored oil of choice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon orange zest
  • Salt and black pepper, to taste


  1. Start by washing and peeling your carrots.  Trim off the bottom and top and then use a mandolin to thinly slice the carrots.  If you don’t have a mandolin, you can just use a sharp chef knife and try to cut the carrots as thinly as possible.  Add the carrots to a medium sized bowl.
  2. Next, add in the chickpeas, red onion, fresh herbs and sunflower seeds.
  3. Make the dressing by adding all dressing ingredients to a jar, or small bowl, and mixing until combined.  Season with salt and pepper, to taste.
  4. Pour dressing over carrot salad and mix well.  Enjoy as a side dish or snack!


This recipe can easily be doubled or tripled if you are making it for a big crowd.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Vegan, Side Dish
  • Method: No Cook
  • Cuisine: American