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
Scale
- 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
