Carrot Top Salad
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5.0
15 reviews
Excellent
Carrot Top Salad
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This Carrot Top Salad recipe takes the entire carrot and turns it into a chickpea salad with a zesty dressing made with carrot greens!
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Ingredients
For the dressing
- ½ cup (15g) carrot tops washed well, dried and finely chopped (or substitute parsley)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon dry mustard powder
For the salad
- ¼ cup carrot greens washed well, dried and chopped (or substitute parsley)
- 1 pound (500g) carrots peeled and coarsely grated
- 15 0z (400g) can chickpeas peeled and coarsely grated
- ⅓ cup 60g raisins If they’re not plump, soak them in warm water for 5 minutes to rehydrate slightly.
- 2 tablespoons pumpkin seeds
- 2 shallots finely chopped
To serve:
- Extra chopped carrot greens
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Instructions
- Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Add all the dressing ingredients to a bowl and whisk until combined (or put into a lidded jar and shake). Taste and adjust seasonings to your liking.
- For the salad, add all ingredients to a large bowl, and toss to combine. Before serving, toss with the dressing - note that you might not need all of the dressing, so just add enough for your liking.
Notes
- Are carrot tops edible?Yes! They are often forgotten as carrots are usually sold without the tops, but they are 100% edible and nutritious.
- What if I don’t have carrot tops?You can use parsley, basil, or cilantro in place of carrot tops for this recipe.
- Storing: This carrot salad will stay fresh in the fridge for 3-4 days. Serve cold.
- Variations:
- Be sure to also try Carrot Top Pesto and Carrot Top Chimichurri.
- If you purchased carrots without their greens, feel free to use parsley in its place.
- Don’t like chickpeas? Try using white beans or kidney beans instead.
- Make it a meal by adding some protein such as baked tofu or tempeh.
- Use honey in place of maple syrup if you don’t enjoy maple flavor.
- Add your favorite dried fruit to replace or mix with raisins such as dried cranberries, golden berries, or currants.
- Toss in some chopped mint or basil for a garden flavor. For variation in color, use golden and purple carrots along with orange carrots.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Sodium
250mg
(10%)
Potassium
384mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
12632IU
(253%)
Vitamin C
13mg
(14%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 250mg | 10% |
| Potassium | 384mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 12632IU | 253% |
| Vitamin C | 13mg | 14% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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