Carrot, Chickpea and Avocado Salad

There was that point between Christmas and New Year when I crave a vibrant, crunchy, raw salad. Usually my Shredded Brussels Sprout Caesar Salad hits the spot, but there were no sprouts in the fridge. What I did however have was carrots, so let me take the much maligned and underrated raw shredded carrot salad and elevate it for you today into this irresistible (and make-ahead friendly!) Carrot, Chickpea and Avocado Salad, perfect to serve as a side dish or for New Year lunches.

Now, I have published a shredded carrot, pistachio and sultana salad before for my Substack subscribers, but that version was very spice-heavy with coriander seeds, and intended as a celebration of cinnamon. That was very much a side dish salad, unlike this one that has a bit more going for it.

When I first made myself an ad-hoc carrot salad with a mix of parsley and coriander from the fridge (the final recipe has just coriander, but they are interchangeable) I made it as is as a side dish, then realised how good some plump jarred queen chickpeas would be in there (thanks Bold Bean Co. for sending me a top-up box in December!) and then for another creamy protein element, avocado adds a wonderful softness and vibrance to the colours involved.

Choosing Your Avocado

Choose an avocado that is ripe, but still quite firm so you can get nice small pieces that will toss well with the rest of the salad without turning to mush! You want one that feels firm when you press it gently, but where the little brown bit at the top easily comes away from the avocado when you nudge it.

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Carrot, Chickpea and Avocado Salad

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: Serves 2-4 1x
• Category: Salads
• Diet: Vegan

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Description

A vibrant, refreshing grated carrot salad recipe studded with tender chickpeas, creamy avocado and sweet sultanas – perfect for lunch or as a side dish, and make-ahead friendly too!

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Ingredients

Scale 1x2x3x

• 250g carrots
• 50g pistachios
• 50g sultanas
• 1 firm yet ripe avocado
• 1/2 570g jar Queen Chickpeas
• large handful fresh coriander
• 1 1/2 tbsp extra virgin olive oil
• juice of 1/2 lemon
• sea salt

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Instructions

1. Peel, top, and tail the carrots, then grate them on the largest hole of a box grater straight into a big bowl.
2. Roughly chop the pistachios, and add them along with the sultanas to the bowl.
3. Peel and de-stone the avocado before chopping it into small pieces. Into the bowl it goes, along with the chickpeas, drained and rinsed, and the coriander, roughly chopped.
4. Pour over the extra virgin olive oil, lemon juice and season with a good amount of salt. Give everything a good stir, check if it needs more salt or lemon, and serve.

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Notes

This salad preps really well ahead, and can be kept in the fridge for up to 3 days.

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