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Chickpeas with Spiced Carrots, Dates, and Pistachios

Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Serves 4 (serving size: about 3/4 cup)

Salty and sweet are two of our favorite things. They both come together in this filling, colorful meal. Super easy to prepare and with ingredients that won’t wilt easily, this legume-based salad makes a great option for packing lunch ahead of time. Soft chickpeas combine with crunchy carrots, salty pistachios, and sweet dates for a different flavor profile in every bite. The ingredients are easily substituted based on what you have on hand. A variety of beans, crunchy veggies, and roasted nuts can be mixed and matched for a new meal with just one recipe.


  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cumin
  • Dash of cinnamon
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 1 1/2 cups shredded carrots
  • 1/4 cup thinly sliced dates
  • 1/2 cup fresh cilantro
  • 2 tablespoons dry-roasted pistachios
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 247
  • fat 6.4 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 1.1 g
  • protein 8 g
  • carbohydrate 41 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 267 mg
  • calcium 102 mg
  • sugars 14 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine olive oil, cumin, and cinnamon.

  2. Toss together chickpeas, olive oil mixture, carrots, dates, cilantro, pistachios, and salt. Serve immediately.