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Fresh Carrot Ribbon Salad with Crispy Spiced Chickpeas

fresh carrot ribbon salad - featured image
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A quick, healthy, and vibrant salad featuring silky carrot ribbons and crunchy, spiced roasted chickpeas, perfect for a light lunch or snack.

Ingredients

Scale
  • 4 large carrots, peeled into ribbons
  • 2 cups cooked chickpeas (canned, drained and rinsed)
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pumpkin seeds (optional)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Drain and rinse 2 cups of cooked chickpeas. Pat them dry thoroughly with a clean kitchen towel or paper towels.
  3. In a medium bowl, combine chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and salt and pepper to taste. Mix until evenly coated.
  4. Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan every 10 minutes to ensure even cooking, until golden brown and crispy.
  5. Using a vegetable peeler, shave peeled carrots lengthwise into long, thin ribbons. Cut ribbons in half if very long.
  6. Thinly slice the red onion and chop fresh parsley. Toast pumpkin seeds lightly in a dry pan until fragrant and slightly golden, if using.
  7. In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon honey or maple syrup, 2 tablespoons extra virgin olive oil, and salt and pepper to taste. Adjust sweetness or acidity as desired.
  8. In a large bowl, combine carrot ribbons, sliced red onion, chopped parsley, and toasted pumpkin seeds. Pour dressing over and toss gently to coat evenly.
  9. Add the crispy spiced chickpeas just before serving to maintain their crunch. Toss lightly.
  10. Serve immediately or chill for 10-15 minutes if preferred. Avoid leaving chickpeas too long to keep them crunchy.

Notes

Dry chickpeas thoroughly before roasting for maximum crispiness. Toss chickpeas halfway through roasting for even color. Use fresh lemon juice for best flavor. Add roasted chickpeas just before serving to keep crunch. Can substitute honey with maple syrup for vegan version. Adjust cayenne pepper to control spice level.

Nutrition

Keywords: carrot ribbon salad, spiced chickpeas, healthy lunch, quick salad, roasted chickpeas, vegetarian, gluten-free

Find it online: https://freshforkful.com/fresh-carrot-ribbon-salad-with-crispy-spiced-chickpeas-easy-recipe-for-healthy-lunch/