Chickpea and Carrot Salad


Ultra Basic





A recipe allowed in a / / / / diet.

This chickpea and carrot salad is fresh and nourishing at the same time. The spicy dressing goes extremely good with the sweetness of the carrot. You can shred or slice the carrot with a knife, but we recommend you use the vegetable peeler to get really thin slices.

Nutritional Chart

Calories: 380 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 44 g
  • 34 g

Ingredients Needed for Chickpea and Carrot Salad

¼ cup pumpkin seeds, shelled
2 tablespoons of sherry vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
½ cup canned chickpeas
1 carrot, thin slices
1 celery stick, sliced
2 spring onions, chopped into pieces
1 tablespoon dill

How to Make Chickpea and Carrot Salad

  1. Heat a skillet on the stove and roast the pumpkin seeds for 1-2 minutes.
  2. Add the sherry vinegar, olive oil, garlic, salt, and pepper to a bowl. Stir to combine them all.
  3. Add the chickpeas, carrot slices, celery, spring onion, dill, and roasted pumpkin seeds to a bowl. Add the dressing and mix.

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