Chickpea and Carrot Salad with Parsley and Olives
This adaptation of a traditional Middle Eastern salad is filled with vigorous flavors and textures. I especially like it with Middle Eastern-or Spanish-themed meals. For a light summer meal, serve this with Sweet and White Potato Salad with Mixed Greens (page 188).
Cooks' Note
For greater ease, use baby carrots, eliminating the need to peel and cut before grating. Even easier is using pregrated carrots, but make sure they’re fresh and not dried out.
Recipe information
Yield
4 to 6 servings
Ingredients
One 15-to 16-ounce can chickpeas, drained and rinsed
1 cup packed grated carrots (see Note)
1/2 cup minced fresh parsley
2 to 3 scallions, green parts only, thinly sliced
1/2 cup chopped green pimiento-stuffed olives
Juice of 1/2 to 1 lemon, to taste
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
Preparation
Step 1
Combine the ingredients in a serving container. Toss well, then serve.
nutrition information
Step 2
Calories: 210
Step 3
Total Fat: 12g
Step 4
Protein: 5g
Step 5
Carbohydrates: 21g
Step 6
Fiber: 7g
Step 7
Sodium: 800mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
