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Chickpea, Carrot & Parsley Salad

Scott Phillips

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

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)

Nutritional Information

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


  • 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.

Serve with warmed pita bread, sliced into wedges.


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Reviews (10 reviews)

  • lcmartinez | 12/03/2020

    This has been a go-to "have in the fridge" recipe for years and I often eat it for breakfast on the go, although I've modified it over time. I prefer an olive oil/vinegarette dressing and also began using the radish greens instead of parsley when I learned that radish greens are high in vitamin C, K, and A (and it seems such a shame to throw them away). Thanks for the great recipe!

  • christinawo | 08/19/2018

    This is a wonderful salad, good even the second day. So easy and most ingredients are on hand.

  • user-3457423 | 01/02/2015

    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.

  • Bagni | 06/27/2014

    Great combo of flavors AND textures!!!

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