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Carrot and Chickpea Salad
Prep Time
15 mins
Carrot and Chickpea Salad, with Cranberries, Pumpkin Seeds, Sea Buckthorn and Moroccan Dressing 
Course: Main Course, Salad
Keyword: carrots, chickpeas, healthy, salad
Servings: 3
Calories: 244 kcal
Author: Evi
  • 2 handfuls of mixed green salad
  • 3 carrots very thin strips
  • 1 cup boiled chickpeas
  • 4 teaspoons of dried sea buckthorn (hippophaes)
  • 3 tablespoons coarsely chopped mint
  • 2-3 tablespoons of pumpkin seeds
  • ¼ teaspoon cumin powder
  • 40 ml olive oil
  • 1 tablespoon of lemon juice
  • the zest of ½ lemon
  • ½ tablespoons of honey or maple syrup
  • ¼ teaspoon of salt
  • 1/8 teaspoon cayenne pepper
  1. Prepare the dressing by mixing all the ingredients in a bowl or a jar with a lid.
  2. In a large bowl, mix all the ingredients for the salad and pour in the dressing. Mix well and serve immediately.
Recipe Notes

Instead of cranberries, sea buckthorn or pumpkin seeds, you can use chopped almonds, raisins, sunflower seeds, goji berries etc.