Salad > Vegetable Salads > Carrot Salads

Spicy Carrot and Chickpea Salad Recipe

Ingredients with Measurements:
- 4 medium carrots, peeled and grated
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped red onion
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. In a large mixing bowl, combine the grated carrots, chickpeas, cilantro, and red onion.
2. In a small bowl, whisk together the cumin, smoked paprika, cayenne pepper, olive oil, and apple cider vinegar.
3. Pour the dressing over the carrot and chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g

Substitutions for ingredients:
- You can substitute fresh parsley or mint for the cilantro.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice instead.

Variations:
- Add some chopped jalapeƱo or serrano pepper for extra heat.
- Top with some crumbled feta cheese or sliced avocado for added creaminess.
- Serve over a bed of mixed greens for a heartier salad.

Tips and tricks:
- Use a food processor to quickly grate the carrots.
- Make sure to rinse the chickpeas well to remove any excess salt or starch.
- For a milder flavor, reduce the amount of cayenne pepper.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served chilled and does not need to be reheated.

Presentation ideas:
- Serve in a large salad bowl or on individual plates.
- Garnish with some extra cilantro or a sprinkle of smoked paprika.

Garnishes:
- Fresh cilantro
- Crumbled feta cheese
- Sliced avocado
- Smoked paprika

Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or pita chips.

Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Quinoa or brown rice

Troubleshooting advice:
- If the salad is too spicy, add more olive oil or a dollop of plain yogurt to mellow out the heat.

Food safety advice:
- Make sure to rinse the chickpeas well before using to remove any excess salt or starch.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Carrots and chickpeas are both staple ingredients in Middle Eastern cuisine.

Flavor profiles:
- This salad has a spicy and smoky flavor from the cumin, smoked paprika, and cayenne pepper, balanced by the sweetness of the grated carrots and the tanginess of the apple cider vinegar.

Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.

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Taste: Spicy, Tangy, Savory, Herbal, Earthy