This carrot raisin salad is loaded with quinoa and chickpeas for extra protein and dressed in a bright and flavorful cilantro almond dressing. 

I’ve always been into carrot salads. I think the fact that they’re typically studded with raisins is what draws me in — I’m such a sucker for dried fruit! That said, you’ll usually find me eating raisins by the handful rather than spending the time to make carrot salads.

This changed after a picnic lunch from Heyday during the Stitch Fix Luna Vacay. There were sandwiches and a bunch of different salads to share. Everything was really tasty but there was a carrot, chickpea and quinoa salad with Moroccan spices that I LOVED. It wasn’t anything too crazy or different but the flavor was on point and I immediately knew I wanted to recreate the salad at home.

A carrot salad with raisins, quinoa, chickpeas in a bowl with a gold spoon on the right.

It only took me a few weeks but before I knew it, I had a big bowl of the best carrot salad I had ever made in my fridge.

I think the dressing is what makes this salad. It’s different than any other dressing I’ve posted here one EBF before. It incorporates toasted almonds, fresh cilantro. smoky paprika, cumin and a little heat from the cayenne pepper. The best part is that you don’t have to worry about picking the leaves from the stems, which is always the annoying part of working with fresh herbs (in my opinion).

Large bowl with ingredients for a carrot raisin salad including quinoa, chickpeas, carrots, raisins and cilantro almond dressing.

The sweetness from the carrots and raisins pairs perfectly with the fresh cilantro dressing while the chickpeas and quinoa add a little bulk, protein and extra fiber.

I ate it as a mid-afternoon snack or as a side with lunch or dinner but it would also be a great dish to bring to a potluck or summer cookout.

A carrot salad with raisins, quinoa, chickpeas in a bowl with a gold spoon on the right.

I’d tell you how long the salad lasted, but I’m too embarrassed. Let’s just say it didn’t last long.

If you try this carrot raisin salad be sure to come back and leave a comment and star rating letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers. 

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A carrot salad with raisins, quinoa, chickpeas in a bowl with a gold spoon on the right.

Carrot Raisin Salad

  • Author: Brittany Mullins
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6


This carrot raisin salad is loaded with quinoa and chickpeas for extra protein and dressed in a bright and flavorful cilantro almond dressing. 


  • 2 1/2 cups chickpeas, drained and rinsed
  • 2 1/2 cups peeled and coarsely shredded carrots
  • 1 1/4 cup cooked and cooled quinoa
  • 1/2 cup raisins

Cilantro-Almond Dressing

  • 1 Tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup slivered almonds, toasted (divided)
  • 1 packed cup cilantro leaves and stems
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup extra-virgin olive oil
  • sea salt and freshly ground pepper


  1. Spray a large skillet with olive oil, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Let cool.
  2. Make the dressing: In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. Transfer half of the toasted almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas, carrots and raisins to the bowl and toss. Garnish with the remaining almonds and serve.
  3. If you want to make the carrot salad ahead of time, it can be refrigerated overnight. Garnish with the toasted almonds just before serving.


  • Category: Salad
  • Method: Toss
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 344
  • Sugar: 11g
  • Fat: 14g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 9g

Keywords: carrot raisin salad

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Recipe rating

    1. Mary Beth Schaye
      May 2, 2019 AT 9:10 pm

      I’ve been getting your recipes for some months now but this is the first one I’ve tried. It’s delicious! I can’t wait to try the deconstructed guac salad to use up this cilantro. 🙂 I assumed that the quinoa went in the bowl the same time as carrots, chickpeas and raisins, but the recipe does not actually say that.

      1. Brittany Mullins
        May 3, 2019 AT 11:27 pm

        Ohh yay! I’m so excited that this was the first recipe your tried. Welcome to the world of EBF recipes. 🙂 Thank you so much for catching that oversight. You assumed correctly. I’ll update the recipe right away.

    2. Asra
      January 14, 2015 AT 6:56 pm

      What do we do with the raisins? Do they go in the food processor, or garnish. Looks delish, will definitely try.

      1. Brittany Mullins
        January 14, 2015 AT 7:29 pm

        I just updated the recipe, but you add them to the mix the same time you add the chickpeas and carrots. 🙂

    3. sarah
      July 27, 2014 AT 9:54 am

      This salad looks so delicious and perfect for the hot summer when turning my oven on isn’t an option. Thanks for sharing this!

    4. Tammi A.
      July 23, 2014 AT 3:09 pm

      I wanted to make this immediately but have no cilantro, so, I used baby spinach instead. I’m sure my dressing turned out way greener than the original recipe. However, I think it still tastes great! I also roasted my chickpeas with tamari using Dreena Burton’s Tamari roasted chickpea recipe. All together, this dish is wonderful. I hope it freezes well because this is too much for me to eat in just a few days. Has anyone tried freezing it?

      1. Brittany Mullins
        July 24, 2014 AT 8:22 pm

        Oh yum! I love that you used Dreena’s Tamari Roasted Chickpeas with it. I LOVE her recipes! I haven’t tried freezing this recipe (or any similar recipes) so I’m not 100% how well it will freeze. If you do end up freezing it, please come back and let me know if it froze well. Thanks Tammi!

    5. Kim
      July 22, 2014 AT 8:36 am

      This looks lovely – I’ve a glut of carrots I need to use up and this looks really tasty – thanks!

    6. Frances Trant
      July 16, 2014 AT 4:25 pm

      I immediately wanted to make this delicious looking salad and did so last night for my book club taking place tonight. It tasted great before I went to bed and I’m certain it will be even better tonight once the flavors have blended for 24 hours.

      I am suggesting that for the salad dressing that instead of browning the almonds and making them into a paste, bottled almond butter is quicker and just as good. Mine has no sugar added so as soon as I figured out what the almonds had to be used for, I just plopped a tablespoon of almond butter into the food processor and the dressing turned out very tasty.

    7. Nikolay @
      July 16, 2014 AT 1:43 pm

      The salad is great! I already tried to prepare it and I don’t know if i did everything right, but it turned out very delicious! 🙂 I really appreciate this recipe, because I’m trying to eat more carrots, since they help improve eyesight and guess what – I’m short-sighted 😀

    8. tohercore
      July 16, 2014 AT 8:29 am

      I’m with you – stems on herbs are definitely the most annoying part! This dressing sounds amazing, I love dishes like this that are simple yet packed full of flavour 🙂

    9. Mona
      July 16, 2014 AT 7:48 am

      What a beautiful summer salad. I usually buy carrots for recipes that call for maybe 1 carrot and then have a bunch leftover that I never use. I will try this wonderful recipe next time that happens, or maybe before!! Thanks.

    10. HappyForks – diet analysis tool
      July 15, 2014 AT 3:23 pm

      Amazing combination which give us so many folate and vitamin A!

    11. vitaminkgirl
      July 15, 2014 AT 11:11 am

      Looks right up my alley! Yum:)

    12. Tasty Yummies
      July 15, 2014 AT 10:32 am

      This is sooo beautiful girl!! Love those colors and all of those amazing flavors.

      1. Brittany Mullins
        July 15, 2014 AT 3:10 pm

        Thank you Beth!

    13. Lynn @ The Actor’s Diet
      July 14, 2014 AT 9:06 pm

      I’m so glad I just bought quinoa! Now to get some carrots…

      1. Brittany Mullins
        July 15, 2014 AT 3:10 pm

        Woo-hoo! Hope you get to try it, Lynn. 🙂

    14. Maggie
      July 14, 2014 AT 5:34 pm

      Looks delicious! How large is a serving size? One cup….? Thank you 🙂

    15. Susan
      July 14, 2014 AT 5:05 pm

      This salad looks delicious! I made your curried hummus dressing last week to go over a big bowl of quinoa and veggies. It was amazing! This one looks just as good – can’t wait to try it out.

    16. Hillary
      July 14, 2014 AT 3:44 pm

      Sounds like a refreshing lunch for a hot summer day.

      Q: Are you blogging/coaching/training full time now, or do you still work full time in addition? Impressed with all your posts lately 🙂

      1. Brittany Mullins
        July 17, 2014 AT 10:55 am

        Yup, I’m blogging, health coaching and personal training full-time now.

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