¼cupcarrot greenswashed well, dried and chopped (or substitute parsley)
1pound(500g) carrotspeeled and coarsely grated
150z(400g) can chickpeaspeeled and coarsely grated
⅓cup60g raisinsIf they’re not plump, soak them in warm water for 5 minutes to rehydrate slightly.
Extra chopped carrot greens
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.
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:
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.