Carrot and chickpea salad with feta

Try this recipe for carrot and chickpea salad with feta, and believe me, you won’t be able to live without it! This salad is very simple to prepare and can be eaten warm or cold, as a main course or accompanied by grilled meats.

The principle of this recipe is to preserve the carrots in lemon and orange juice with cumin and cinnamon. Once cooked, simply mix them with the cooked chickpeas and feta. Nothing’s easier !

I also like to take this salad in a lunch box because it is complete, tasty and with the chickpeas, it is enough for the stomach while being light. It will also be delicious with a few slices of wholemeal bread for example or for more indulgence, with cheese naans.

Try it, you’ll love it!

Carrot and chickpea salad with feta recipe

What ingredients do you need to make this carrot and chickpea salad recipe?

• carrots cut into slices
• olive oil
• pressed garlic cloves
• lemon juice
• freshly squeezed orange juice
• cumin powder
• a pinch of cinnamon if you want
• cumin or nigella seeds
• salt and pepper
• chickpeas cooked at home or in a jar
• crumbled feta cheese
• finely chopped flat-leaf parsley or mint leaves

The details of the ingredients as well as the instructions are available further down the page, in the recipe card.

Other recipe ideas that you might also like:

• Vegetable curry with chickpeas and coconut milk
• Mediterranean Chickpea Salad with Tomato, Cucumber and Feta
• Chickpea Salad with Cumin and Lemon
• Cucumber and Chickpea Salad with Feta
• Crispy Carrot Fries with Parmesan Recipe

Carrot and chickpea salad with feta

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Salad, Side dish, Starter

Servings: 4 servings

Ingredients

• 400 g carrots cut into slices
• 2 pressed garlic cloves
• 2 tablespoons olive oil
• 1/2 lemon juice
• 1 orange juice
• 5 cl water
• 1 teaspoon cumin powder
• 1 pinch cinnamon (optional)
• Salt and pepper
• 250 g cooked chickpeas
• 100 g crumbled feta cheese
• 1 teaspoon cumin or nigella seeds (optional)
• Finely chopped flat-leaf parsley

Instructions

• Wash, peel the carrots then cut them into slices. Reserve.
• In a pan, pour the olive oil with the pressed garlic and brown over heat for 2 to 3 minutes.

  Add the carrot slices and stir.
• Pour the lemon juice and orange juice over the carrots, with the 5 cl of water.

  Salt, pepper and add the cumin powder and cinnamon.

  Stir, cover and cook over medium heat, stirring occasionally, until the liquid is absorbed (about 10 to 15 minutes).

  You can finish cooking without a lid.
• When the carrots are cooked, once the juice has evaporated, remove them from the heat and place them in a salad bowl. Add the chickpeas and stir.
• Add the crumbled feta, cumin and/or nigella seeds and chopped flat-leaf parsley.
• Serve immediately or later, chilled.

Have you made my recipe?

If you made my Carrot and chickpea salad recipe, don’t hesitate to leave me a little comment and rate the recipe. And of course, don’t forget to tag me on Instagram, I love seeing your creations.