Carrot Chickpea Salad with Olives & Parsley

This simple carrot chickpea salad is inspired by a traditional Middle Eastern recipe. Embellished with lots of parsley and briny olives, the carrots and chickpeas are a compatible duo in this salad.

This salad is especially good with Middle Eastern-themed meals. Serve as a hearty side salad or stuff into pita as a satisfying sandwich.

What to serve with carrot chickpea salad

• This salad is delicious served with fresh pita bread and a Middle Eastern dip or two — choose from among hummus (store-bought or Homemade Hummus (12 easy and delicious ways), Baba Ghanoush, and Zaalouk.
• Pair with a hearty warm Middle Eastern entree like Mujaddarah (a delicious, simple dish of lentils with rice).
• Serve as a side-by-side dish with Fattoush Salad for a light meal, and save room for dessert!

Ingredients for this salad

• Chickpeas (15-ounce can)
• Carrots, 3 medium or packaged pre-grated fresh carrot
• Fresh parsley
• Scallions
• Pitted black olives, preferably oil-cured (like Kalamata) or whole green pimiento olives (1/2 cup or so)
• Lemon, 1
• Extra-virgin olive oil
• Za’atar (Middle Eastern herb and spice blend; substitute any kind of herb and spice seasoning blend)
• Salt and black pepper

Learn all about za’atar; you can even easily make your own za’atar blend.

Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more …

• Easy and Tasty Chickpea Recipes
• Chickpea Salad and Sandwich Spread
• Delicious and Savory Olive Recipes
• Rice and Chickpeas Salad with Spinach and Raisins
• Tasty, Easy Bean Salad Recipes

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Yield: 4 to 6

Carrot Chickpea Salad with Olives & Parsley

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This simple carrot chickpea salad is inspired by a traditional Middle Eastern recipe. Embellished with lots of parsley and briny olives, the carrots and chickpeas are a compatible duo in this salad.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

• 15-ounce can chickpeas, drained and rinsed
• 1 cup packed grated carrot (from 3 medium; packaged pre-grated fresh carrot is fine, too)
• 1/2 cup minced fresh parsley
• 2 to 3 scallions, thinly sliced
• 1/2 cup pitted black olives, preferably oil-cured (like Kalamata), halved, or whole green pimiento olives
• Juice of 1/2 to 1 lemon, to taste
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons za’atar (Middle Eastern herb and spice blend; substitute any kind of herb and spice seasoning blend))
• Salt and freshly ground pepper to taste

Instructions

1. Combine the ingredients in a serving container. Toss well.
2. Serve at once, or better yet, if time allows, cover and let stand for 30 minutes or so to allow the flavors to blend.

Enjoy lots more plant-forward salads & sides.