Chickpea, Carrot & Parsley Salad

Chickpea, Carrot & Parsley Salad
Photo by Scott Phillips


  • ½ cup sliced radishes (about 6 medium)
  • Kosher salt and freshly ground black pepper
  • 6 Tbs. extra-virgin olive oil
  • 1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
  • 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  • 1 cup loosely packed shredded carrot (from about 1 large carrot)
  • ½ cup chopped scallions, white and green parts (about 4)
  • + 3 more ingredients
    • 1 tsp. ground coriander
    • 3 Tbs. fresh lemon juice
    • 1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine. In a liquid measuring cup, whisk together the lemon juice, coriand...

View full recipe at Fine Cooking


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