Carrot Chickpea Salad

by Meg on April 24, 2013



On Sunday we stopped by Whole Foods to grab a couple things and I saw a modified version of this salad on their cold bar and thought to myself- “ hey, I can make this at home- save a buck and probably like my version better.” So, I did just that!


Carrot Chickpea Salad(adapted from 101 cookbooks)

  • 1 tablespoon ground cumin
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 10 ounces carrots, shredded on a box grater(about 8 thin carrots)
  • one 15- ounce can chickpeas, drained and rinsed
  • 2/3 cup dates, pitted and cut into small pieces
  • 1 cup kale, de-ribbed
  • 1/4 cup almonds

To make dressing, whisk together the olive oil, lemon juice, honey, ground cumin, and salt. Set aside.

In a medium bowl, combine the carrots, chickpeas, and dates. Place almonds and kale into a food processor. Pulse for about20 seconds or until broken apart into small pieces. Place almond and kale into bowl with other ingredients. Gently toss until and add the dressing.  Serve immediately, or cover and refrigerate until ready to serve. P4216863

Filled with so many delicious flavors this salad will definitely be a crowd pleaser at your next gathering!


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