Iāve always been into carrot salads. I think the fact that they’re typically studded with raisins is what draws me in — Iām 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 wasnāt anything too crazy or different but the flavor was on point and I immediately knew I wanted to recreate the salad at home.
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. Itās different than any other dressing Iāve 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 donāt have to worry about picking the leaves from the stems, which is always the annoying part of working with fresh herbs (in my opinion).
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.
Iād tell you how long the salad lasted but Iām too embarrassed. Letās just say it didnāt last long. Like I said, itās the best. š
If you like this salad, you can also check out my roundup of quinoa salad recipes.
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PinIngredients
- 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
Instructions
- Spray a large skillet with olive oil, add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Let cool.
- Make the dressing: In a food processor (affiliate link), combine the lemon juice with the minced garlic and let stand for 15 minutes. Transfer half of the toasted almonds to the food processor (affiliate link). 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.
- If you want to make the carrot salad ahead of time, it can be refrigerated overnight. Garnish with the toasted almonds just before serving.
Notes
- Cilantro-Almond Dressing inspired by Food & Wine’s Carrot and Chickpea Salad.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 344
- Sugar: 11g
- Fat: 14g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
Keywords: carrot raisin salad
Hillary says
July 14, 2014 at 3:44 pmSounds 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 š
Brittany Mullins says
July 17, 2014 at 10:55 amYup, I’m blogging, health coaching and personal training full-time now.
Susan says
July 14, 2014 at 5:05 pmThis 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.
Maggie says
July 14, 2014 at 5:34 pmLooks delicious! How large is a serving size? One cup….? Thank you š
Lynn @ The Actor's Diet says
July 14, 2014 at 9:06 pmIām so glad I just bought quinoa! Now to get some carrots…
Brittany Mullins says
July 15, 2014 at 3:10 pmWoo-hoo! Hope you get to try it, Lynn. š
Tasty Yummies says
July 15, 2014 at 10:32 amThis is sooo beautiful girl!! Love those colors and all of those amazing flavors.
Brittany Mullins says
July 15, 2014 at 3:10 pmThank you Beth!
vitaminkgirl says
July 15, 2014 at 11:11 amLooks right up my alley! Yum:)
HappyForks - diet analysis tool says
July 15, 2014 at 3:23 pmAmazing combination which give us so many folate and vitamin A!
Mona says
July 16, 2014 at 7:48 amWhat 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.
tohercore says
July 16, 2014 at 8:29 amI’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 š
Nikolay @ OrganicPowerFoods.com says
July 16, 2014 at 1:43 pmThe 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! š 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 š
Frances Trant says
July 16, 2014 at 4:25 pmHi,
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.
Kim says
July 22, 2014 at 8:36 amThis looks lovely – I’ve a glut of carrots I need to use up and this looks really tasty – thanks!
Tammi A. says
July 23, 2014 at 3:09 pmI 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?
Brittany Mullins says
July 24, 2014 at 8:22 pmOh 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!
sarah says
July 27, 2014 at 9:54 amThis salad looks so delicious and perfect for the hot summer when turning my oven on isn’t an option. Thanks for sharing this!
Asra says
January 14, 2015 at 6:56 pmWhat do we do with the raisins? Do they go in the food processor, or garnish. Looks delish, will definitely try.
Brittany Mullins says
January 14, 2015 at 7:29 pmI just updated the recipe, but you add them to the mix the same time you add the chickpeas and carrots. š
Mary Beth Schaye says
May 2, 2019 at 9:10 pmI’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. š 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.
★★★★★
Brittany Mullins says
May 3, 2019 at 11:27 pmOhh yay! I’m so excited that this was the first recipe your tried. Welcome to the world of EBF recipes. š Thank you so much for catching that oversight. You assumed correctly. I’ll update the recipe right away.