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Carrot, Chickpea & Raisin Salad

Carrot, Chickpea & Raisin Salad

A 5-ingredient salad with carrots, chickpeas, raisins, cilantro and almonds, tossed in a citrus ginger vinaigrette.

  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min + 30 min refrigeration
  • Yield: Serves 8 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Moroccan

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Ingredients

Citrus Vinaigrette:

  • 3 Tbsp. olive oil
  • Zest and juice of 1 small orange
  • Zest and juice of 1 small lemon
  • 1-inch piece ginger, finely grated
  • 1 ½ Tbsp. honey
  • 1 Tbsp. white wine or champagne vinegar
  • ¾ tsp. coarse salt
  • ¼ tsp. freshly ground black pepper

Salad:

  • 1 lb. carrots, peeled and shredded (about 4–5 cups)
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1 cup raisins
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup sliced almonds
  • ¼ cup crumbled feta (optional)

Instructions

  1. Place the dressing ingredients in a jar fitted with a lid and shake until well-combined.
  2. Place the carrots, chickpeas, raisins, cilantro and almonds in a bowl. Add the dressing and toss to combine. Refrigerate at least 30 minutes.
  3. Top with feta right before serving, if desired.

Notes

*Refrigerate salad in an airtight container up to 3 days.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 274
  • Sugar: 24
  • Sodium: 419
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 44
  • Fiber: 7
  • Protein: 6
  • Cholesterol: 0

 

 

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