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Spicy Carrot Salad with Chickpeas and Parsley
Spicy Carrot Salad with Chickpeas and Parsley Erin McDowell

The crunch of raw carrots can liven up almost any bowl of greens. But rather than use this root vegetable as a glorified garnish, we thought it was time to really let it shine. (Plus, you know we’ve got a thing for salads sans lettuce.) Here, we shred carrots, then pair them with chickpeas and a spicy homemade dressing. Our heat source is harissa, a North African chile paste, which you can find in your grocery store's condiments section. We love to eat this as a light lunch or as a side dish (say, with our slow-cooked salmon).

Makes 4 servings


3 large carrots--washed, dried and ends trimmed

One 14.5-ounce can chickpeas, drained

1 cup parsley leaves, loosely packed


⅓ cup extra-virgin olive oil

3 tablespoons harissa

1 tablespoon white-wine vinegar

1 lemon, zested and juiced

1 teaspoon ground cumin

Salt and freshly ground black pepper

1. Shred the carrots using a box grater (as if you’re making coleslaw). Transfer the shredded carrots to a large bowl and toss with the chickpeas and parsley leaves.

2. In a small bowl, whisk the olive oil with the harissa to combine. Slowly add the vinegar and lemon juice. Stir in the lemon zest and cumin, then season with salt and pepper.

3. Add the salad dressing to the carrot mixture and toss to coat. Serve at room temperature or chilled (it will keep in the fridge for up to three days in an airtight container).

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