My Recipe Box

Chickpea, Carrot & Parsley Salad


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

  • by from Fine Cooking
    Issue 59

For a weeknight time saver, prep the salad ingredients for this hearty and versatile vegetarian dish ahead. You can make the dressing ahead too—just don't mix it in until you're ready to serve.

  • 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 (kcal): 15, Fat Calories (g): 130, Saturated Fat (g): 2, Protein (g): 5, Monounsaturated Fat (g): 10, Carbohydrates (mg): 25, Polyunsaturated Fat (mg): 2, Sodium (g): 630, Cholesterol (g): 0, Fiber (g): 5,

Photo: Scott Phillips

Made this for a large party. It was very well received. Several people just raved about it. I did modify it a bit. Added at least a generous cup of chopped mint, as well as 3 tsp. of cumin and 3 of a North African spice blend (tumeric, cinnamon & cumin), and a healthy dose of freshly ground black pepper to the dressing. Terrific! Especially nice as a light, but substantial vegetarian offering on a buffet.

Great combo of flavors AND textures!!!

this 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.

Great 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.

This 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!

The flavors in this recipe go together. I really like it.

Easy 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.

This 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.

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