Carrot and chickpea salad tossed in a simple lemon vinaigrette is a quick and easy salad for lunch or side dish for dinner.
Preparation Time
15 mins
Total Time
15 mins
Calories
239 Calories
Recipe Instructions
Step 1
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth. Add carrots, chickpeas, parsley, and onion; toss to coat.
Ingredients
2 tablespoons fresh lemon juice
2 cups shredded carrots
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
freshly ground black pepper to taste
1 clove garlic, finely chopped
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
