Bright & Tangy Chickpea Carrot Salad
This colorful, flexible salad is packed with protein, fiber, and flavor. Shaved carrots, tender beans, and a sweet-tart dressing come together for a bright, crunchy, filling dish that's perfect for meal prep, potlucks, or a refreshing side.
Ingredients
- 1 lb large carrots peeled into ribbons
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can chickpeas 15 oz
- 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.4 cloves garlic, 4 tablespoon olive oil, 2 tablespoon white vinegar, 2 tablespoon lime juice, 4 teaspoon maple syrup or honey, ¼ teaspoon ground black pepper, 1 teaspoon sea salt
- Stir in beans and chickpeas.1 can kidney beans, 1 can chickpeas
- Use a vegetable peeler to shave carrots into ribbons. Add to bowl along with jalapeños and cilantro.1 lb large carrots, 2 jalapeños, ¼ cup chopped fresh cilantro
- Toss to coat. Chill at least 1 hour.
- Sprinkle with pistachios before serving.¼ cup chopped pistachios
Notes
Storage Tips:
Keeps well in the fridge for up to 4 days. Add pistachios just before serving.
Nutrition
Calories: 217kcalCarbohydrates: 23gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 525mgPotassium: 494mgFiber: 6gSugar: 8gVitamin A: 12784IUVitamin C: 8mgCalcium: 49mgIron: 2mg
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