It started with a mountain of carrots. Two pounds, to be exact. I had seen a gorgeous shaved carrot salad in one of Debra Klein's newsletters and thought, "That looks like a pretty side dish." Then I added beans. And then more beans. And then a tangy, herby, lime garlic dressing. Suddenly, it wasn't just a side salad anymore; this was lunch, dinner, meal-prep magic.
What I love about this salad is that it starts out strong, but somehow gets even better as it sits in the fridge. The beans soak up the vinaigrette, the carrots stay crunchy and fresh, and the whole thing becomes this bright, fiber-rich, plant-forward dish you can eat straight out of the container (though I'm trying not to do this anymore lunch deserves your full attention, not a screen). It also makes a beautiful accompaniment to grilled chicken, salmon, or your favorite grain bowl.
It's a great make-ahead option for busy weeks. Oh, and it looks stunning on a plate. The ribbons of carrot make it feel fancy, even if it takes a little more effort and two free hands to prep.
Pairs beautifully with my Cajun Honey Butter Salmon, White Bean Burgers, or Black Lentil Patties for a complete, protein-packed meal.
Ingredient Notes
- Carrots: One pound of large carrots, peeled into long, thin ribbons. They're the heart of this salad, fresh, crisp, and visually beautiful.
- Beans: Kidney beans and chickpeas are my go-to combo for protein and texture. They soak up the dressing beautifully, turning this into a filling and fiber-rich meal.
- Fresh Herbs: I typically use ¼ cup chopped fresh cilantro for brightness, but parsley or dill also work beautifully if that's what you've got.
- Peppers: Two thinly sliced jalapeños give just the right hit of heat. Swap in Fresno peppers or skip entirely for a milder take.
- Nuts: Chopped pistachios are my crunchy topper of choice, but almonds, sunflower seeds, or cashews make great stand-ins.
- The Dressing: A mix of olive oil, white vinegar, lime juice, honey (or maple syrup if you're keeping it vegan), and grated garlic pulls everything together with zingy balance.
Instructions
- Make the dressing: In a large mixing bowl, whisk together 4 tablespoons olive oil, 2 tablespoons white vinegar, 2 tablespoons lime juice, 4 teaspoons honey (or maple syrup), 4 finely grated garlic cloves (about 1½ teaspoons), 1 teaspoon sea salt, and ¼ teaspoon black pepper.
- Add the beans: Stir in 1 can (15 oz) kidney beans and 1 can (15 oz) chickpeas, both drained and rinsed.
- Prep the carrots: Use a vegetable peeler to shave 1 pound of large carrots into ribbons. Discard the outer peel. When you get to the core, either finely chop or snack on it.
- Combine: Add the carrot ribbons, 2 thinly sliced jalapeños (seeds removed if preferred), and ¼ cup chopped cilantro to the bowl. Gently toss to combine.
- Chill: Let the salad marinate in the fridge for at least 1 hour. This helps the flavors meld and softens the carrots slightly.
- Serve: Just before serving, sprinkle ¼ cup chopped pistachios over the top for added crunch.
How to Serve
- As a standalone lunch
- Paired with grilled fish or chicken
- Over a bed of greens with avocado
- As a bright side for grain bowls
- In a packed lunch for school or work
Tips, Tricks, and Alterations
- Use white beans or black beans in place of kidney or chickpeas.
- Swap lime juice for lemon juice if needed.
- Try parsley or mint instead of cilantro.
- Almonds, sunflower seeds, or pumpkin seeds can replace pistachios.
- Taste and adjust the dressing once mixed. Add a splash more vinegar or salt as needed.
- Use only one jalapeño or remove all seeds if sensitive to spice.
Adapted from Debra Klein's Sweet and Spicy Carrot Ribbon Salad. I highly suggest following her on social media and subscribing to her newsletter.
Recipe
Bright & Tangy Chickpea Carrot Salad
Ingredients
- 1 lb large carrots peeled into ribbons
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can chickpeas, drained and rinsed
- 2 jalapeños seeded and thinly sliced
- 4 cloves garlic finely grated (about 1½ tsp)
- 4 tablespoon olive oil
- 2 tablespoon white vinegar
- 2 tablespoon lime juice
- 4 teaspoon maple syrup or honey
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh cilantro
- ¼ cup chopped pistachios add just before serving
Instructions
- Whisk together olive oil, vinegar, lime juice, sweetener, garlic, salt, and pepper in a large bowl.
- Stir in beans.
- Use a vegetable peeler to shave carrots into ribbons. Add to bowl along with jalapeños and cilantro.
- Toss to coat. Chill at least 1 hour.
- Sprinkle with pistachios before serving.
Did you make this recipe? Let me know!