Chickpea, Carrot & Parsley Salad

Serves four to six as a vegetarian main dish; eight as a side dish.

by Molly Stevens
from Fine Cooking
Issue 59
Last Edit Date: 6/17/2011 3:13:41 PM

more about:

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

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.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.

Serving Suggestions

Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Scott Phillips

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by skc921, 6/10/2012this is one of those rare recipes- each ingredient on its own is nothing extraordinary, but combined the flavors balance each other perfectly. I added a little cayenne to the dressing, and I like to serve it over arugula or mixed greens.

by Elonios, 3/23/2010Great salad. I really liked mashing some of the chickpeas. I ended up mixing the dressing ingredients into the crushed chickpeas and used the whole mixture as a dressing. I added 1 clove crushed garlic to the dressing and had to sub cumin for coriander. Also added some cayenne because I like it spicy. In the future I think some chopped cilantro would be a nice addition, but it was refreshing and delicious when I made it. Served it with grilled eggplant with feta and tandori grilled chicken from this site.

by SDWilson, 3/13/2010This salad is amazing--the flavors complement each other beautifully. Every time I bring it to a potluck I get about 3 requests for the recipe. One of my colleagues told me a couple days ago that it's one of her family's favorites!

by nunitababi, 10/13/2009The flavors in this recipe go together. I really like it.

by jmarie4981, 5/17/2009Easy recipe. The lemon was refreshing and the chickpeas have a great satisfying, creamy taste. I didn't have any fresh parsley (it would have added a lot) but I put in some dried tarragon. It really needed that fresh, green flavor. Good unique, dish to bring to a gathering.

by spie, 6/13/2008This recipe is wonderful. I've made it several times and it is so easy and quick to put together.The lemon/coriander dressing is perfect.