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–+ servings

Twirly Carrot Salad with Crispy Chickpeas & Rice

5 | 3 reviews
This lemony, mustardy salad is one of my favorite spring dinners to use to transition into warmer weather and lighter meals. It has all the makings of a full meal, with chickpeas for protein and rice for carbs, and the salad comes together in one bowl. It's quick, easy and nourishing, and exactly what I want to make as we emerge from the cold winter into sunnier days.
Prep Time 10 minutes
Cook Time 21 minutes
Servings: 2 servings

Equipment

Ingredients

  • 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

Instructions 

  1. Prepare the rice according to package instructions. Preheat the oven to 425°F.
  2. 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.
  3. While the chickpeas are cooking, get out a large bowl.
  4. 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.
  5. Using a peeler, peel the carrots directly into the bowl, making long strips. Toss the carrots until they are well-coated with the dressing.
  6. 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.