• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Main Dishes

    Chickpea and Carrot Salad with Parsley and Olives

    Published: Feb 3, 2013 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    This adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish, as well — try it with Pasta with Vegan Alfredo Sauce.

    Serves: 4 to 6

    • One 15- to 16-ounce can chickpeas, drained and rinsed
    • 1 ½ cups packed grated carrots (see note)
    • ½ cup minced fresh parsley, or more, to taste
    • 2 to 3 scallions, green parts only, thinly sliced
    • ½ cup chopped green pimiento-stuffed olives
      or sliced kalamata olives
    • Juice of ½ to 1 lemon, to taste
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon ground cumin
    • Salt and freshly ground pepper to taste

    Combine all ingredients in a serving container. Toss well and serve. If time allows, let the salad stand for 30 minutes or more, to allow the flavors to blend.

    Note: For greater ease, use baby carrots, eliminating the need to peel and cut before grating. Even easier is using pre grated carrots, but make sure they're fresh and not dried out.

    Chickpea salad with olives and parsley recipe

    Nutrition Information: 
    Per serving: 210 calories; 12g fat; 800mg sodium; 21g carbs; 7g fiber; 5g protein

    • Here are more recipes for bean salads.

    More Vegan Main Dishes

    • vegan sloppy joes
      Vegan Sloppy Joes - with Pinto Beans and Quinoa!
    • vegan cream of asparagus soup
      Vegan Cream of Asparagus Soup
    • vegan greek pasta salad
      Vegan Greek Pasta Salad
    • vegan creamy mushroom pasta
      Vegan Creamy Mushroom Pasta

    Reader Interactions

    Comments

    1. Carry says

      September 10, 2014 at 1:11 pm

      This looks fabulous! I've been looking for quick weeknight meals to make when it's hot. I'm definitely going to give this a try and maybe serve it over some greens.

    2. Marlo says

      May 12, 2015 at 4:37 pm

      Didn't want to shred carrots,couldn't find packaged shredded carrots,so substituted chopped carrots. Gave dish more crunch. Easy!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media