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Chickpea Carrot Salad

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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 319 kcal per serving

Ingredients

  • 1 lb - carrots
  • 1 can - kidney beans
  • 1 can - chickpeas
  • 2 - jalapeños
  • 4 clove - garlic
  • 4 tablespoons - olive oil
  • 2 tablespoons - white vinegar
  • 2 tablespoons - lime juice
  • 4 teaspoons - maple syrup
  • 1 tsp - sea salt
  • ¼ tsp - ground black pepper
  • ¼ cup - fresh cilantro
  • ¼ cup - pistachios

Instructions

  1. Whisk together olive oil, vinegar, lime juice, sweetener, garlic, salt, and pepper in a large bowl.
  2. Stir in beans.
  3. Use a vegetable peeler to shave carrots into ribbons. Add to bowl along with jalapeños and cilantro.
  4. Toss to coat. Chill at least 1 hour.
  5. Sprinkle with pistachios before serving.

Nutrition

Energy: 319 kcal | Total Fat: 18 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 33 g | Fiber: 9 g | Sugars: 8 g | Proteins: 9 g | Sodium: 640 mg | Polyunsaturated: 4 g | Monounsaturated: 10 g

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