Carrot salad with chickpeas and pomegranate seeds

Looking for something bright and fresh? Sweet pomegranate seeds, tangy dressing, and fresh mint come together to create a bold, nutritious, and fragrant salad. It’s light, packed with vibrant colors, and easy to prepare. Sprinkle with sesame seeds and pack for your weekday lunch!

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Ingredients

SERVINGS:

Calories: 725 Protein: 23 g

Salad

15.0 oz can of chickpeas, drained and rinsed
oil for frying
salt and pepper to taste
2.0 green onions, sliced into rings
4.0 large carrots, grated
a few sprigs of fresh mint
0.333 cups pomegranate seeds
2.0 tbsp. sesame seeds

For the dressing

2.0 tbsp. olive oil
3.0 tbsp. raspberry vinegar
salt, pepper, and sugar to taste

Preparation

Drain, fry, and season: Drain and rinse the chickpeas well and fry them in hot oil. Season with salt and pepper and allow to cool slightly.
Prepare the green onions: Cut the green onions into fine rings.
Grate and mix: Grate the carrots and mix them with the chickpeas, spring onions, mint leaves, and pomegranate seeds in a large bowl.
Combine: Mix all the ingredients for the dressing and fold into the salad. Serve sprinkled with sesame seeds and enjoy.

Tips

If pomegranate seeds aren’t available, swap them for dried cranberries or raisins for added sweetness!