Carrot Raisin Salad with Chickpeas

A white plate filled with a vibrant carrot ribbon salad featuring chickpeas, green pistachios, red Fresno peppers, and fresh herbs on a wooden cutting board.

Carrot Raisin Salad with Chickpeas

Nora Bourdeau

A bright, textured carrot salad layered with tender chickpeas, sweet golden raisins, fresh herbs, and crunchy pistachios, finished with a lemony za’atar dressing. This salad gets even better as it sits.

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Prep Time 25

Total Time 25

Course Salad, Side Dish

Cuisine Mediterranean

Servings

Calories 214 kcal

Ingredients

Salad

2 pound carrots peeled into ribbons
2 Fresno peppers very thinly sliced, seeds mostly removed
1 cup golden raisins
1 can chickpeas 15-ounce can, drained, rinsed, and patted dry
1 shallot thinly sliced
1 cup chopped fresh cilantro measured after chopping
12 fresh mint leaves finely chopped
½ cup dry-roasted pistachios roughly chopped

Dressing

4 tablespoons olive oil
4 tablespoons fresh lemon juice
2 teaspoons hone
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon za’atar

Instructions

Peel the carrots into long ribbons and transfer to a large mixing bowl.
2 pound carrots
Add the Fresno peppers, golden raisins, chickpeas, and shallot to the bowl.
2 Fresno peppers, 1 cup golden raisins, 1 can chickpeas, 1 shallot
Stir in the cilantro, mint, and pistachios until evenly distributed.
1 cup chopped fresh cilantro, 12 fresh mint leaves, ½ cup dry-roasted pistachios
Whisk together the dressing ingredients until fully combined.
4 tablespoons olive oil, 4 tablespoons fresh lemon juice, 2 teaspoons hone, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 1 tablespoon za’atar
Pour the dressing over the salad and toss gently to coat.
Serve immediately or let sit for 20 to 30 minutes before serving.

Notes

Notes

This salad holds up well and can be made a few hours ahead.

For a milder version, reduce the Fresno peppers or remove all seeds.

Parsley can be swapped for cilantro if preferred.

Nutrition facts are automatically calculated using an online tool and should be considered best estimates.

Nutrition

Calories: 214kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 374mgPotassium: 628mgFiber: 5gSugar: 17gVitamin A: 19233IUVitamin C: 16mgCalcium: 72mgIron: 2mg

Keyword Healthy Lunch, high fiber, No-Cook

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