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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.

Ingredients

1	English cucumber, chopped	1
1 tbsp	chopped fresh dill or 2 mL (1/2 tsp) dried dill weed	15 mL
2	carrots, peeled and grated	2
1	can (540 mL/19 oz) chickpeas, drained and rinsed	1
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
1	clove garlic, minced	1
1/4 tsp	fresh ground pepper	1 mL

Instructions

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.

Tips

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

Amount
Teneur

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

24%

Fiber / Fibres 6 g

Sugars / Sucres 7 g

Protein Protéines 6 g

64%

Vitamin A / Vitamine A

19%

Vitamin C / Vitamine C

Calcium / Calcium