Carrot Chickpea Salad

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Carrot Chickpea Salad

Course Side Dish
Keyword Palestinian Products


  • 4 cups grated carrot
  • 1 ½ cups cooked chickpeas rinsed and drained
  • 7 Equal Exchange Medjool Dates pitted and chopped
  • 4 scallions white and green parts, chopped
  • ½ cup fresh cilantro coarsely chopped
  • 3 Tbsp. Equal Exchange Olive Oil
  • 2 limes zest and juice of
  • ¾ tsp. ground cumin
  • ¼ tsp. nutmeg
  • ½ tsp. turmeric
  • ¼ tsp. crushed red pepper flakes
  • ½ tsp. sea salt
  • ½ tsp. freshly ground black pepper
  • ½ cup shelled roasted pistachios coarsely chopped
  • ½–¾ cup crumbled feta cheese


  1. Add the carrots, chickpeas, dates, scallions, and cilantro to a large bowl. Whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt and pepper. Pour dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.

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