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
Est. added sugars 0g
How to Make It
Combine olive oil, cumin, and cinnamon.
Toss together chickpeas, olive oil mixture, carrots, dates, cilantro, pistachios, and salt. Serve immediately.
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