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
- 1 rice cooker
- 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.