If you’re looking for a warm, satisfying salad that’s full of flavor, this carrot chickpea salad is about to make your dreams come true. In all my years of serving this up, I still love watching people’s eyes light up when they try it for the first time. Let me show you how it’s done!
I have (many times!) eaten this as a flavorful vegetarian lunch. I’ll serve it next to some chicken or fish for dinner, and it always takes center stage.
This carrot-chickpea salad is my reminder that simple can really be delicious. I’ve made it countless times, tweaking little details along the way, and it’s one of those recipes I keep coming back to because it delivers every single time. With just a handful of familiar ingredients and a very straightforward method, it manages to feel both effortless and thoughtfully put together.
I warm sliced carrots and chickpeas in a skillet just until they’re tender and fragrant, letting the cumin seeds bloom and add their earthy depth. The carrots are cut into thin half-moons so they retain a bit of bite without feeling chunky, while fresh herbs and a squeeze of lemon bring brightness and lift. The contrast is what makes this salad shine—warm and comforting on one side, fresh and zesty on the other.
And then there are the pita croutons. I started making them out of necessity when I didn’t have any bread, and now I wouldn’t dream of skipping them. I tear pita bread into rustic pieces, toss it with olive oil, and toast it until golden and crisp. They add the perfect crunch and just might be my favorite part of the whole dish—honestly, they’re reason enough to make this salad in the first place.
The simple ingredients come together to create a salad that is loaded with flavors and textures.
Make it your own: A dollop of tahini can add creaminess, or you could bulk it out by adding quinoa or couscous. Thinly sliced red onions can add sharpness. The carrots provide a great crunch, but you can add more with sunflower seeds, pumpkin seeds, walnuts, or pistachios. Sliced dried apricots or raisins add a hint of sweetness, or add some heat with red chili flakes. Try substituting cilantro or green onions for the herbs. Or, sweeten things up with a lemon-honey dressing.
Make ahead and store
Store: If you have leftovers, you can store them in an airtight container in the refrigerator. Remember to let the carrot chickpea salad cool to room temperature before closing the container. The croutons will soften, but they’ll still taste wonderful. You can either enjoy leftovers straight from the fridge or warm them up until you take the chill off.
Herby Carrot Chickpea Salad with Pita Croutons
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Ingredients
- ▢ 1 piece pita bread
- ▢ 6 tablespoons olive oil
- ▢ 1 tablespoon cumin seeds
- ▢ 1 lb carrots (peeled and cut into half moons)
- ▢ 1 small garlic clove (finely minced)
- ▢ 1 15-ounce can chickpeas (drained, rinsed, and dried)
- ▢ ¼ teaspoon EACH: salt and pepper (plus extra for the salad)
- ▢ 1 cup chopped parsley
- ▢ ½ cup chopped mint
- ▢ ¼ cup feta cheese
- ▢ 1 lemon (zest and juice)
Instructions
- Tear the pita bread into bite-sized pieces, place it in a frying pan, and toss it with 2 tablespoons of the olive oil. Put the pan over medium heat and cook, shaking the pan frequently, until the pita starts to crisp, about 4 minutes. Remove it from the pan and wipe away any crumbs with a paper towel. 1 piece pita bread
- Add the remaining four tablespoons of olive oil and the cumin seeds to the pan. When the cumin seeds start to sizzle and smell fragrant, add the carrots and cook for 2 minutes. Add the garlic and cook for one minute more. The carrots will still have a lot of crunch, which is how I like them for this salad. If you prefer them soft, cook them a little longer. 1 tablespoon cumin seeds, 1 lb carrots, 1 small garlic clove
- Add the chickpeas to the pan and let them warm for one minute. Season them with salt and pepper, then remove the pan from the heat and let it cool slightly. 1 15-ounce can chickpeas, ¼ teaspoon EACH: salt and pepper
- Add the parsley, mint, pita croutons, and feta cheese to a salad bowl, then pour the warm carrots over top, using a spatula to scrape the oil out of the pan and into the salad. Add the zest and juice from 1 lemon. 1 cup chopped parsley, ½ cup chopped mint, ¼ cup feta cheese
- Toss everything together then season with extra salt, pepper, and olive oil, if desired. 1 lemon
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Whoever said salads are boring didn’t get around to trying THIS carrot chickpea salad.
Whether you’re serving this as a side dish or the star of the show, it’s always a winning recipe!
More salads to try
Raw Carrot Salad
Cucumber Radish Salad with Creamy Chive Dressing
Raw Beet Carrot and Apple Salad with Mint Cumin Vinaigrette
Simple Kale Salad
Herby Carrot Chickpea Salad with Pita Croutons
Ingredients
- 1 piece pita bread
- 6 tablespoons olive oil
- 1 tablespoon cumin seeds
- 1 lb carrots , peeled and cut into half moons
- 1 small garlic clove , finely minced
- 1 15-ounce can chickpeas , drained, rinsed, and dried
- ¼ teaspoon EACH: salt and pepper , plus extra for the salad
- 1 cup chopped parsley
- ½ cup chopped mint
- ¼ cup feta cheese
- 1 lemon , zest and juice
Instructions
- Tear the pita bread into bite-sized pieces, place it in a frying pan, and toss it with 2 tablespoons of the olive oil. Put the pan over medium heat and cook, shaking the pan frequently, until the pita starts to crisp, about 4 minutes. Remove it from the pan and wipe away any crumbs with a paper towel. 1 piece pita bread
- Add the remaining four tablespoons of olive oil and the cumin seeds to the pan. When the cumin seeds start to sizzle and smell fragrant, add the carrots and cook for 2 minutes. Add the garlic and cook for one minute more. The carrots will still have a lot of crunch, which is how I like them for this salad. If you prefer them soft, cook them a little longer. 1 tablespoon cumin seeds, 1 lb carrots, 1 small garlic clove
- Add the chickpeas to the pan and let them warm for one minute. Season them with salt and pepper, then remove the pan from the heat and let it cool slightly. 1 15-ounce can chickpeas, ¼ teaspoon EACH: salt and pepper
- Add the parsley, mint, pita croutons, and feta cheese to a salad bowl, then pour the warm carrots over top, using a spatula to scrape the oil out of the pan and into the salad. Add the zest and juice from 1 lemon. 1 cup chopped parsley, ½ cup chopped mint, ¼ cup feta cheese
- Toss everything together then season with extra salt, pepper, and olive oil, if desired. 1 lemon
