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Carrot Top Salad

This Carrot Top Salad recipe takes the entire carrot and turns it into a chickpea salad with a zesty dressing made with carrot greens!

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 162 kcal
Course: Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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.