Chickpea, Carrot & Parsley Salad
Recipe type: Lunch
Serves: 4-6
  • 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 grated carrot (from about 1 large carrot)
  • ½ cup sliced radishes (about 6 medium)
  • ½ cup chopped scallions, white and green parts (about 4)
  • 3 Tbs. fresh lemon juice
  • 1 tsp. ground coriander
  • Sea salt and freshly ground black pepper
  • 6 Tbs. extra-virgin olive oil
  • toasted pine nuts (optional)
  1. Put ½ 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.
  2. In a liquid measuring cup, whisk together the lemon juice, coriander, ½ 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.
  3. Top with the pine nuts, if using, and serve immediately.
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