Oriental Carrot Salad

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Looking for a fresh and nutritious salad? Try my Oriental Carrot Salad recipe! This recipe is quick to prepare and makes a perfect starter, light meal or side dish for your summer barbecues. This salad is also a great lunch to go idea!

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Zoom in on a plate of grated carrot and chickpea salad on a white background
Two pictures of an Oriental Carrot Salad with Title

Grate your carrots in no time!

I love grated carrots! It is a dish that reminds me of my childhood. However, for years I almost never made them because I didn’t have the tools to grate my carrots quickly.

When I started working with my kitchenware partner, Triangle, I discovered the julienne cutter, a tool that allows me to quickly grate my carrots. This is basically a peeler with teeth, small, handy and dish washer safe (even if I prefer washing it by hand).

The julienne cutter is also the tool I used to prepare my Courgette Pancake with Mozzarella.

Top view of a carrot being grated

A nutritious carrot salad!

What I particularly like about this Oriental Carrot Salad recipe is that it is healthy, low in calories but nutritious at the same time.

Chickpeas provide vegetable protein and are also a source of fiber. They also help with the feeling of satiety. Almonds are also very nutritious and contain “good fats” called omega 9. They also bring a feeling of satiety.

And finally, carrots, especially when eaten raw, are a source of beta-carotene which has amazing antioxidant properties. Carrots also contain other vitamins such as vitamin C, B and K.

Top view of a plate of grated carrot and chickpea salad on a white background

Recipe for Oriental Carrot Salad

For 3 servings you need the following ingredients.

Ingredients

  • 3 carrots
  • 1 can of chickpeas
  • 1 red onion
  • 1 handful of roasted almonds
  • 6 sprigs of dill
  • 6 stems of flat parsley
  • 6 sprigs of mint
  • Feta cheese (optional)
shredded carrot salad oriental-00062-2

For the dressing

  • 80 ml olive oil
  • 1 lemon
  • 1 tablespoon of Dijon mustard
  • Honey (optional)
  • Salt and pepper

Preparation

Peel and grate the carrots.

To grate my carrots quickly, I use my Triangle julienne cutter. A tool that I highly recommend to you!

Chop the red onion finely. Drain the chickpeas. Finely chop the parsley, mint leaves and dill. Coarsely chop the roasted almonds.

Prepare the dressing by mixing the olive oil, Dijon mustard and lemon juice. Add salt and pepper. Check the seasoning and add a little honey if too sour.

In a bowl, mix the chickpeas, carrots, red onion, parsley, mint, dill and roasted almonds. Pour in the dressing and mix well.

Serve this salad with a little crumbled feta cheese.

Pictures

Find the steps of the recipe in pictures!

Top view of a plate of grated carrot and chickpea salad on a white background

Frequently Asked Questions

How long does this recipe keep?

This salad can be kept for 24 hours in the refrigerator.

Can I make this recipe ahead of time?

Yes, you can! This salad can be prepared several hours in advance.

This is an ideal recipe for a lunch to go meal. In this case, prepare the sauce in a separate container and pour it in when you are ready to eat.

Can I freeze this recipe?

No, I do not recommend freezing this Oriental Carrot Salad.

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Print Recipe

Oriental Carrot Salad

Looking for a fresh and nutritious salad? Try my Oriental Carrot Salad recipe! This recipe is quick to prepare and makes a perfect starterlight meal or side dish for your summer barbecues. This salad is also a great lunch to go idea!
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

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Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine Mediterranean
Servings 3
Calories 295 kcal

Equipment

  • Julienne cutter

Ingredients
  

  • 3 carrots
  • 1 can of chickpeas
  • 1 red onion
  • 1 handful of roasted almonds
  • 6 sprigs of dill
  • 6 stems of flat parsley
  • 6 sprigs of mint
  • Feta cheese optional

For the dressing

  • 80 ml olive oil
  • 1 lemon
  • 1 tablespoon of Dijon mustard
  • Honey optional
  • Salt and pepper

Instructions
 

  • Peel and grate the carrots.
  • Chop the red onion finely. Drain the chickpeas. Finely chop the parsley, mint leaves and dill. Coarsely chop the roasted almonds.
  • Prepare the dressing by mixing the olive oil, Dijon mustard and lemon juice. Add salt and pepper. Check the seasoning and add a little honey if too sour.
  • In a bowl, mix the chickpeas, carrots, red onion, parsley, mint, dill and roasted almonds. Pour in the dressing and mix well.
  • Serve this salad with a little crumbled feta cheese.

Nutrition

Calories: 295kcalCarbohydrates: 14gProtein: 2gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 117mgPotassium: 346mgFiber: 4gSugar: 5gVitamin A: 10611IUVitamin C: 30mgCalcium: 54mgIron: 1mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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