·
This 5-ingredient carrot salad with chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette is perfect for any time of the year and for any meal.
It's light, refreshing and full of nutrition! Make a big batch and enjoy all week.
Ingredients:
- For the citrus vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh orange zest
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated ginger
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the salad:
- 2 cups grated carrots
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup raisins
- 1/4 cup chopped cilantro
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese (optional)
Instructions:
- To make the citrus vinaigrette, combine all ingredients in a jar and shake until well-combined.
- In a large bowl, combine the carrots, chickpeas, raisins, cilantro, almonds and feta cheese (if using).
- Add the dressing and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Enjoy!
Tips:
- For a more flavorful salad, roast the carrots before grating them. Preheat the oven to 400 degrees F (200 degrees C). Toss the carrots with olive oil, salt and pepper. Spread the carrots on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
- If you don't have fresh ginger, you can use 1/2 teaspoon ground ginger.
- This salad is also delicious with other add-ins, such as chopped red onion, diced celery, or chopped walnuts.
- Serve this salad as a side dish, a main course, or a snack. It's also a great addition to a lunchbox or picnic basket.