Grated carrots, chickpeas, onion and parsley are tossed in a simple lemon vinaigrette in this quick and easy salad.
You don't have to use white onion. You can use red or spring onions instead.
I love this fresh and satisfying salad and have had it as a side salad and as as a main dish for lunch (keeps well for at least 2 days)! Simple, inexpensive, quick to put together and it uses ingredients that I always have on hand. The cumin gives it a nice Moroccan twist and because I love cumin, I did add an extra half teaspoon and I might try a pinch of cinnamon next time. I also used green onion instead of the white and will try it with a red onion next time. This one is a keeper! - 29 Jul 2014 (Review from Allrecipes USA and Canada)
I am the submitter of this recipe, and want to thank Buckwheat Queen for giving the recipe a wonderful face, and a great review.. - 18 Oct 2014 (Review from Allrecipes USA and Canada)
Perfect summer salad. I made this using dried chickpeas that I soaked overnight then boiled in a pressure cooker for 15 minutes instead of canned. It had a tex-mex taste to it, perhaps the cumin and parsley gave it that twang. :-) I tasted it immediately after mixing all the ingredients and then let it sit in the fridge for an hour before serving. It is definitely much more flavourful after melding. Its flavour is not overbearing in any way. I served this with a light quiche type savoury pie and it was a perfect compliment. I will serve it on a bed of spinach leaves the next time! Thank you Manella for sharing. - 15 Jul 2014 (Review from Allrecipes USA and Canada)