(This is an old recipe that was removed from the site, but by request I am adding this printer-friendly recipe back in the archives so people can still find the salad.)

(Makes 4-6 servings, recipe adapted from Fine Cooking Magazine, Side Dishes.)

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 1 cup coarsely chopped, diced, or shredded carrots (I used a food processor, but carrots could also be chopped with a knife or you can use pre-shredded carrots)
  • 1 cup coarsely chopped parsley (either type, but I used curly parsley)
  • 1/2 cup green onions (scallions)
  • 1/2 cup crumbled Feta cheese (optional)
  • 1/2 cup sunflower seeds (optional, but highly recommended, could also use pine nuts)

Dressing Ingredients:

  • 3 T fresh lemon juice
  • 6 T olive oil
  • 1 tsp. ground cumin (or less if you’re not that fond of cumin)
  • pinch sea salt/fresh ground black pepper
  • pinch of Aleppo Pepper (optional but very good)

Instructions:

  1. Put chickpeas in colander and rinse until no foam appears, then drain well and blot dry with paper towels.
  2. Peel 2-3 carrots, cut each into several pieces, then put in food processor with steel blade and pulse until carrots are coarsely chopped. (Carrots can also be chopped by hand or you can use pre-shredded carrots if you prefer.)
  3. Wash parsley, spin or pat dry, then chop coarsely with food processor or chef’s knife.
  4. Mix lemon juice, cumin, salt, pepper, and Aleppo Pepper (if using) in small bowl, then whisk in the olive oil.
  5. Taste dressing to see if you want more lemon or cumin
  6. Combine chickpeas, carrots, parsley, and scallions in large bowl.
  7. Mix dressing into salad. (You may not need it all if you prefer your salads on the dry side.)
  8. Gently fold in feta cheese if using.
  9. Serve each salad with a sprinkling of sunflower seeds or toasted pine nuts.
  10. This will keep in the fridge for a day or so, but add the Feta and nuts when serving if you’re not going to eat it all at once.

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