Ingredients:

  • 2 large carrots, grated (about 2 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup fresh parsley, finely chopped
  • 1/4 red onion, finely diced
  • Juice of 1 large lemon (about 3 tablespoons)
  • Zest of half a lemon
  • 3 tablespoons extra virgin olive oil
  • Salt to taste (approximately ½ teaspoon)
  • Black pepper to taste (approximately freshly ground)

Instructions:

  1. Peel the carrots and grate them using a box grater or a food processor fitted with a grating attachment. Place them in a large mixing bowl.
  2. Rinse the chickpeas under cold water in a colander. Allow them to drain well before adding them to the bowl with grated carrots.
  3. Finely chop the fresh parsley and add it to the mixing bowl.
  4. Dice the red onion into small pieces; if you prefer milder flavors, soak it in cold water for about five minutes before draining and adding it to reduce its pungency.
  5. In a small bowl or jar, combine lemon juice, lemon zest, olive oil, salt, and black pepper. Whisk together until emulsified or seal jar tightly and shake vigorously.
  6. Pour dressing over carrot-chickpea mixture in your large mixing bowl.
  7. Toss gently but thoroughly until all ingredients are evenly coated with dressing.
  8. Taste your salad; adjust seasoning by adding more salt or pepper as needed.
  9. Transfer the salad into serving bowls or plates.
  10. Garnish with additional chopped parsley or some toasted nuts for crunch if desired.