Chickpea, Carrot, and Parsley Salad Recipe

The chickpeas in this refreshing salad make it a substantial vegetarian meal, or an intriguing side. And even though you can use supermarket carrots and parsley, produce from your local farmer‘s market will make this a truly memorable salad!

You can make this recipe in advance; just add the dressing right before serving. A unique combination of textures and flavors: scallions, radishes, and a splash of citrusy lemon make it piquant, lively, and delicious.


1 19-ounce can chickpeas, drained and rinsed
1 cup loosely-packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely-packed shredded carrot (from about one large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 tablespoons fresh lemon juice
1 teaspoon ground coriander
Kosher salt and freshly-ground black pepper, to taste
6 tablespoons extra-virgin olive oil
1/3 cup crumbled feta or toasted pine nuts (optional)

1. Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss In the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

2. In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 teaspoon salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream.

3. When ready to serve, pour dressing over the salad and toss gently. Season with salt and pepper, to taste. Top with feta or pine nuts, if using, and serve immediately.

Serves 4 to 6 as a main meal, 8 as a side dish.

Adapted from Cooking New American, by the Editors of Fine Cooking Magazine (Taunton Press, 2004). Copyright (c) 2004 by the editors of Fine Cooking Magazine. Reprinted by permission of Taunton Press.
Adapted from Cooking New American, by the Editors of Fine Cooking Magazine (Taunton Press, 2004).


Tim C.
Tim C5 years ago


Robert O.
Robert O7 years ago