Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fresh Carrot and Chickpea Salad with Orange Maple Dressing


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Description

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.


Ingredients

Scale
  • 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

Instructions

  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!

Notes

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