This twirly carrot salad is one of my favorites just due to its simplicity. It’s mustardy, lemony, bright and complex, despite being one of the easier meals to make! It satisfies all the cravings I’m having this time of year as we transition from winter to early spring. I want things that are plant-based, still warm and comforting, but easy to make in minutes. This is an ideal meal if you are looking for meal prep, and easy lunch, or just something to do with any carrots you have lying around. And if you go out and buy new carrots for this recipe and have some leftover? Well, that just means it’s a great time for this carrot cake, too.
Twirly Carrot Salad with Crispy Chickpeas & Rice
This lemony, mustardy salad is one of my favorite spring dinners to use to transition into warmer weather and lighter meals. It has all the makings of a full meal, with chickpeas for protein and rice for carbs, and the salad comes together in one bowl. It's quick, easy and nourishing, and exactly what I want to make as we emerge from the cold winter into sunnier days.
Equipment
- 1 rice cooker
Ingredients
- 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
Instructions
- 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.
This was so tasty! It was cold in DC so I heated the baked the carrot shreds a la the carrot/green bean cottage cheese bowls. I loved the flavors in this dish and will absolutely make it again.
So simple. So good. I added feta!
This exceeded expectations. I topped it with feta and it slapped.
Delicious! (I’ve made it three time now) such great flavor combos. Leaves you with that healthy/full feeling 🥰
Immediate favorite. SO good. I switched out the walnuts for pine nuts and served with arugula as well. Could eat this every day.
I’m so glad you made it! This is one of my favorites and with pine nuts it sounds divineeee
We added peeled beets + carrots and it was amazing! 10/10!
Made this a few nights ago using the baked quinoa with sesame oil and the family loved it. My daughter said the left-overs were awesome the next day as the quinoa and carrots had time to sit in the sauce. We’re a big fan of your site and Instagram – use the recipes a few times a week!