Spiced Carrot and Chickpea Slaw with Cucumber Salad

I never really shy away from sharing the inspiration behind a recipe, even if it’s not totally connected to the recipe at all. And the inspo for this creamy, spicy, plant-based chickpea carrot slaw is that I was in Disney World (lol) and in the Star Wars section of the park they have this thing called the Sunrise Ronto Wrap, and in that wrap there is a spicy chickpea and carrot slaw, and I do not kid around when I say it was so amazing that is CHANGED me. I was quickly in a rush to recreate it, and I’m so happy I did. Because while it started as a breakfast wrap, this Spiced Chickpea and Carrot Slaw really makes a phenomenal salad, grain bowl, even sandwich.

Plus, I love that it’s good for meal prep, great for getting your vegetables throughout the week, and completely plant-based. The ingredient list repeats a few staples, so it should be easy to whip up with what you have in your pantry. I love the balance of flavors, and I love the nutritional punch it gives, too.

Why you should make this Spiced Carrot and Chickpea Slaw with Cucumber Salad

I always start my blog posts with my pitch – this recipe is so good for so many reasons, but these are just my favorites:

• A spicy, rich slaw balances perfectly with a cool, crisp salad – we love vegetables here, but I never want eating them to feel like a chore, you know? This salad balances hearty with crisp, where if you have too much of either, it could make the salad feel like a schlep. I like being able to break it up and add bites of each!
• You can meal prep it, and it gets better as it sits! The carrot slaw especially. It builds in flavor and the dressing only melds more with the carrots as you store it in the fridge.
• This gives you all the nutrients of raw vegetables, but the flavor will make you think otherwise – sometimes a bowl of raw vegetables doesn’t feel like a “hearty” enough meal to me. But with a mixture of carrots, cucumber and aromatics, this easily makes me feel like I’m getting a really filling, balanced dinner.

Ingredients you will need for this carrot and chickpea slaw bowl:

For the spiced chickpea carrot slaw

• 300 grams carrots, usually 3/4 of a grocery bag
• 1 small red onion
• 1 medium jalapeño
• 3 garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon sumac
• 1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
• 1 tablespoon tomato paste
• 1/2 cup cool water
• 1 tablespoon tahini
• 1 13.5-ounce can of chickpeas, drained and rinsed

For the cucumber tahini salad

• 3 garlic cloves
• 3 tablespoons tahini
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton’s
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 4 Persian cucumbers
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro

For serving (but mix and match this as you’d like!)

• 2 cups cooked brown rice
• 1/4 cup feta cheese, for topping

Storage + Meal Prep Recommendations

To store this recipe, I suggest mixing the carrot slaw together fully. To preserve peak freshness with the cucumber salad, I suggest mixing the dressing only when you plan to eat. BUT if that’s too much work, mixing it with the dressing before hand is no big deal.

To store in the fridge: Keep all components of the recipe separate (ie. the rice, the carrot slaw, and the cucumber salad), combine them when you build your bowl at meal time. They will all keep in the fridge for up to four days.

This recipe is not suitable for freezing.

Ingredient substitutions

I love a substitution list, it makes things easier on both you AND me. Here are a few choices:

For the spiced chickpea carrot slaw

• FOR CARROTS – you can use any crispy, crunchy vegetable that feels right. I love kohlrabi, parsnips, even more cucumber! Celery is also nice if you’re into that.
• RED ONION – swap for yellow onion or shallots.
• JALAPEÑO – sub this for two birdseye chilies or one habanero, you can also swap in 1/2 teaspoon of red pepper flakes.
• GARLIC – Feel free to omit this or just add 1/2 teaspoon garlic powder.
• OLIVE OIL – any cooking oil is suitable, avocado oil is a great sub!
• SMOKED PAPRIKA – sub for sweet paprika or chili powder!
• SUMAC – sub with Aleppo pepper, harissa powder, or half the amount of red pepper flakes.
• TOMATO PASTE – sub with harissa paste or 1/4 cup of a canned tomato purée.
• TAHINI – sub with almond butter (the drizzly kind).
• CHICKPEAS – any cooked, canned bean can sub in here!
• LEMON JUICE – white wine vinegar is a great sub.
• CUCUMBERS – try celery or sweet bell peppers!
• MINT/CILANTRO – any tender herb you like, like parsley, chives, or basil, can be a sub!

And that’s everything for this Spiced Carrot and Chickpea Slaw!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3