Easy Carrot Salad Recipe
This carrot salad recipe tosses grated carrots with chickpeas, raisins, and pumpkin seeds in a Moroccan-spiced lemon dressing.
Servings 8 servings
Calories 217kcal
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
Serving: 0.5cup | Calories: 217kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 124mg | Potassium: 472mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10835IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg
