Twirly Carrot Salad with Crispy Chickpeas & Rice (2024)

Prep Time:10 minutes mins

Cook Time:21 minutes mins

Course: Main Course

Cuisine: American

Keyword: beans, carrots, chickpeas, salad

• 1/2 cup wild rice uncooked
• 1 15 oz. can of chickpeas or any bean of choice, drained and rinsed
• 1 tbsp olive oil
• Kosher salt and freshly ground pepper to taste
• 1 tbsp whole grain mustard
• 3 tbsp lemon juice the juice of 1 lemon
• 2 tsp lemon zest the zest of 1/2 lemon
• 3 garlic cloves grated
• 2 tsp honey
• 1 medium handful fresh parsley finely chopped
• 3 tbsp olive oil
• 1/4 tsp kosher salt plus more to taste
• 1 15 oz. bag of carrots
• 2 tbsp toasted walnut halves finely chopped for garnish

• Prepare the rice according to package instructions. Preheat the oven to 425°F.

• Rinse and dry the chickpeas. Transfer them to a parchment lined baking sheet and drizzle with a tablespoon of olive oil. Season with salt and a generous amount of freshly cracked black pepper. Toss to coat, and move to the oven to roast for 24-26 minutes or until slightly crisp.

• While the chickpeas are cooking, get out a large bowl.

• Add the mustard, lemon juice, lemon zest, garlic, honey and parsley to the bowl. Drizzle in the olive oil and stir to create a dressing. Season with salt, taste and adjust with more lemon juice, salt and olive oil as needed.

• Using a peeler, peel the carrots directly into the bowl, making long strips. Toss the carrots until they are well-coated with the dressing.

• When the rice and chickpeas are finished, serve them on the bottom of a bowl, and pile the carrots on top. Garnish with chopped toasted walnuts and eat immediately.

  See Also

  Kale Quinoa Chickpea Salad