Crowd-pleasing Chickpea and Carrot Salad

Makes 6 servings

Preparation Time: 10 min

This flavourful, colourful salad can be enjoyed any time of year. It’s sure to be an instant hit at any picnic or potluck. Pack the salad and dressing separately. Toss together just before digging in.


English cucumber, chopped
1 tbsp chopped fresh dill or 2 mL (1/2 tsp) dried dill weed 15 mL
carrots, peeled and grated
can (540 mL/19 oz) chickpeas, drained and rinsed
1 pint grape tomatoes, halved lengthwise 500 mL
1/4 cup chopped fresh basil 60 mL
3 tbsp balsamic vinegar 45 mL
1 tbsp basil pesto 15 mL
2 tsp extra virgin olive oil 10 mL
clove garlic, minced
1/4 tsp fresh ground pepper 1 mL


Step 1
In a deep 1.5 L (6 cup) bowl, toss cucumber with dill and spread out over bottom of the bowl. Layer with carrots, chickpeas and tomatoes. Sprinkle basil over top. Cover and refrigerate for up to 1 day.

Step 2
In a small bowl, whisk together vinegar, pesto, oil, garlic and pepper. Cover and refrigerate until ready to serve salad.

Step 3
Just before serving, drizzle dressing over salad and toss to combine and coat.


Little chefs can help assemble the layers of vegetables for this salad.
Switch up your legumes. Replace the chickpeas for kidney or black beans. 
Mix it up. Experiment with different veggies. Ask your family to choose their favourite ones. 
Make this salad ahead of time, and you’ll have a satisfying lunch filled with protein and fibre.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 139
Fat / Lipides 4 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 1 mg
Sodium / Sodium 155 mg
Carbohydrates / Glucides 21 g
Fiber / Fibres 6 g
Sugars / Sucres 7 g
Protein Protéines 6 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer