This Fresh Carrot and Chickpea Salad with Orange Maple Dressing is perfect for a delicious and easy last-minute Easter side dish. There’s no cooking involved, and it really embodies the flavors of spring! Bring to a potluck to share or enjoy as a dinner side dish.
Easter is just a few days away, and if you’re looking for an easy last-minute side dish that doesn’t require any cooking, this Fresh Carrot and Chickpea Salad with Orange Maple Dressing is for you.
This carrot salad doesn’t take much time to throw together and gets better the longer it marinates in the refrigerator, making it a great salad to prepare ahead of time.
Carrot and Chickpea Salad with Orange Maple Dressing Ingredients
- Carrots – I used a bag of fresh carrots that I peeled and thinly sliced on the mandolin. You can buy pre-cut carrots in the produce section, but I find that they don’t always taste too flavorful. Rainbow carrots are so pretty, too!
- Chickpeas – Chickpeas are great because they’re mild in flavor and add some protein to this salad.
- Red Onion – I always put red onion in my salads because I love the taste; you can leave it out if you don’t love it.
- Sunflower Seeds – I added some roasted salted sunflower seeds. You can use any other nut or seed you like.
- Fresh Herbs – I used a mixture of mint and parley for this salad. I originally planned to use dill, but the store didn’t have any and I think the mint actually worked better. Mint and orange go together really well.
- Orange Maple Dressing – The orange maple dressing is great with carrots, and it’s really easy to make; all you need is olive oil, maple syrup, orange juice, apple cider vinegar, dijon mustard, orange zest, salt, and pepper. If you want to use a store-bought dressing, get something sweet with a tang.
Why Your Body Will Love This Salad
- Fiber – Chickpeas (and carrots) offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer. Fiber is also great for blood sugar regulation and binds to toxins to carry them out of our system.
- Vitamin A – Carrots are an excellent source of Vitamin A, which is great for our vision. Carrots also contain lutein and zeaxanthin, antioxidants that protect the retina and lens.
- Skin, Heart, and Brain Health – Carrots are super. They contain retinol, lycopene, and biotin, which are great for the skin; carotenoids that protect the brain; and potassium, which helps manage blood pressure.
- Cancer and Diabetes Protection – Carrots have a low glycemic index, which prevents blood sugar spikes, and are also thought to lower the risk of cancer.
How To Make Fresh Carrot and Chickpea Salad
- Start by washing and peeling your carrots. Trim off the bottom and top, and then thinly slice the carrots with a mandolin. If you don’t have a mandolin, you can just use a sharp chef’s knife and try to cut the carrots as thinly as possible. Add the carrots to a medium bowl.
- Next, add chickpeas, red onion, fresh herbs, and sunflower seeds.
- Make the dressing by adding all dressing ingredients to a jar or small bowl and mixing until combined. Season with salt and pepper to taste.
- Pour dressing over carrot salad and mix well. Enjoy as a side dish or snack!
Carrot Salad Recipe Frequently Asked Questions
- Is this recipe vegan? Yes!
- Is this recipe gluten-free? Yes!
- Can I make this carrot salad ahead of time? Yes, this is a great salad to make ahead of time because the carrots are super hearty and will stand up to sitting in the dressing for a couple of days.
- How long will leftovers last in the refrigerator? Carrot salad should last four days if stored in an airtight container.
- What should I serve this salad with? This carrot salad is great for bringing to potlucks and parties or serving as a side dish to anything you like. It would go great with burgers or other spring/summer cookout food.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP.
Looking For More Vegetarian Spring Carrot Recipes?
Roasted Carrot and Dill Hummus
Roasted Carrot Falafel Salad with Citrus Tahini
Print
Fresh Carrot and Chickpea Salad with Orange Maple Dressing
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Fresh Carrot and Chickpea Salad with Orange Maple Dressing is perfect for a delicious and easy last minute Easter side dish! There’s no cooking involved and it really embodies the flavors of spring! Bring to a potluck to share or enjoy as a dinner side dish.
Ingredients
- 2 lb bag carrots
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/3 cup thinly sliced red onion, I used the mandolin
- 1/3 cup roasted salted sunflower seeds
- 1/3 cup chopped fresh herbs, I used mint and parsley
Orange Maple Dressing:
- 1/4 cup extra virgin olive oil, or neutral flavored oil of choice
- 1 tablespoon fresh orange juice
- 1 tablespoon pure maple syrup
- 2 teaspoons dijon mustard
- 1/2 teaspoon orange zest
- Salt and black pepper, to taste
Instructions
- Start by washing and peeling your carrots. Trim off the bottom and top and then use a mandolin to thinly slice the carrots. If you don’t have a mandolin, you can just use a sharp chef knife and try to cut the carrots as thinly as possible. Add the carrots to a medium sized bowl.
- Next, add in the chickpeas, red onion, fresh herbs and sunflower seeds.
- Make the dressing by adding all dressing ingredients to a jar, or small bowl, and mixing until combined. Season with salt and pepper, to taste.
- Pour dressing over carrot salad and mix well. Enjoy as a side dish or snack!
Notes
This recipe can easily be doubled or tripled if you are making it for a big crowd.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Vegan, Side Dish
- Method: No Cook
- Cuisine: American
I just made this and it is delicious. I am serving with Salmon for dinner tonight.
That’s so nice to hear, Stefanie!! Salmon sounds like the perfect pairing! <3