This crunchy carrot salad is a delicious, fresh side dish made with grated carrots, chickpeas, raisins, pumpkin seeds, and a simple lemon dressing. It comes together quickly and is great for potlucks or meal prep for a few days.
The Best Raw Carrot Salad with Raisins
This easy salad recipe is light but still has plenty of flavor from the simple vinaigrette that I gave a Moroccan-style flavor to.
Even better, it can be made ahead of time! The flavors get even better when they have a little time to meld together. Feel free to sprinkle a little feta in too.
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
For the Salad
- Carrots – Freshly shred the carrots give the best flavor. I love my favorite grater but the large holes of a box grater or a food processor works great too. You can even just use a vegetable peeler for long ribbon-like carrot strips.
- Chickpeas – I use a whole can. Just drain the liquid and rinse them first.
- Raisins- Soaking them briefly in water helps soften them and makes them extra plump. Golden raisins can be used too.
- Pumpkin seeds – Swap for toasted sliced almonds or peanuts.
- Scallions – optional, but adds a nice onion flavor and looks pretty too!
For the Dressing
- Olive oil – use a quality extra virgin olive oil. You can also use avocado oil if you’d like.
- Lemon juice – You can also use apple cider vinegar or white wine vinegar.
- Spices: Cumin, Paprika, Cinnamon,Salt and black pepper. Add a ½ teaspoon of coriander for even more flavor.
How to Make This Shredded Carrot Salad
Step 1: In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, cinnamon, salt, black pepper, and coriander if using.
Step 2: Add the raisins to a small bowl and cover them with water. Let them soak while you grate the carrots and then drain the water off before adding them to the salad.
Step 3: Grate the carrots and place them in a medium mixing bowl.
Step 4: Add the drained chickpeas, raisins, and pumpkin seeds in with the carrots.
Step 5: Pour the dressing over the salad and toss until coated.
Step 6: Top with sliced green onions if using.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
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Easy Carrot Salad Recipe
Equipment
Ingredients
- 4 cups carrots grated
- 15 ounces chickpeas drained.
- ½ cup raisins
- 2 tablespoons pumpkin seeds
- 1 scallion sliced, optional
For the dressing
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- ¼ teaspoon salt more if desired
- ¼ teaspoon pepper
Instructions
- In a small bowl, add the dressing ingredients and whisk together well.¼ cup olive oil, 3 tablespoons lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, ¼ teaspoon cinnamon, ¼ teaspoon salt, ¼ teaspoon pepper
- Add the raisins to a small bowl and cover with water to moisten them while grating the carrots. (You will drain the water off before adding them to the salad.½ cup raisins
- Grate the carrots and add them to a medium mixing bowl.4 cups carrots
- Add the drained chickpeas, drained moistened raisins, and pumpkin seeds.15 ounces chickpeas, 2 tablespoons pumpkin seeds, 1 scallion
- Pour the dressing over top and toss to coat well.
- Top with sliced scallions.
Notes
- Add a ½ teaspoon ground coriander.
- Swap the pumpkin seeds for toasted sliced almonds.
- Use golden raisins if you'd like.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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