Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free]

This raw Carrot & Chickpea Salad makes a nice change from a simple carrot salad.

This raw carrot & chickpea salad makes a nice change from carrot salad (one of France’s national dishes). A fresh, hearty and tasty dish with the added crunchiness of toasted coconut.

Sweeten with maple syrup, the dressing also includes cumin and coriander for a delicious Moroccan twist.

Carrots are one of our family’s staple foods, and this salad often comes in very handy when I need a quick and healthy meal that I can make from store cupboard ingredients.

This is a quick and easy lunch recipe that you can eat on its own with your favourite bread, bagel or wrap. Great for lunchboxes, buffets and barbecues too!

I hope you enjoy this carrot & chickpea salad with toasted coconut recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free]

This raw Carrot & Chickpea Salad makes a nice change from carrot salad.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Course Salads

Cuisine French

Servings 4 people

Calories 393 kcal

Equipment

grater

mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 400 g grated carrots
• 400 g can chickpeas
• 75 g fresh coriander
• 4 Tbsp lemon juice
• 5-6 Tbsp extra virgin olive oil
• 1 Tbsp cider vinegar
• 2 Tbsp maple syrup
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 garlic clove crushed
• 7 Tbsp shredded coconut
• salt & pepper

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Instructions

 

• Mix grated carrots and drained chickpeas into a salad bowl.
• Add finely chopped coriander leaves (discard the stems).
• Make dressing in a separate bowl by mixing together olive oil, cider vinegar, lemon juice, maple syrup, ground coriander, ground cumin and crushed garlic.
• Heat a small saucepan and toast the shredded coconut.
• Toss carrot mixture in dressing and toasted coconut.
• Season to taste.

Nutrition

Serving: 200gCalories: 393kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 393mgPotassium: 667mgFiber: 9gSugar: 17gVitamin A: 17994IUVitamin C: 17mgCalcium: 105mgIron: 3mg

Find this recipe online:

Carrot & Chickpea Salad with Toasted Coconut [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/carrot-chickpea-salad-toasted-coconut-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

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