Carrot and Chickpea Salad

A side dish that will go with just about anything!



  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil, divided (or any vegetable oil)
  • 1 teaspoon honey (can replace with equal sugar)
  • 1 1/2 tablespoons grainy Dijon mustard (or any mustard)
  • 1 tablespoon dried basil or Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper


  • 6 large carrots, sliced into coins
  • 1 can low-sodium chickpeas, drained and rinsed

Optional: top with fresh parsley


  1. Preheat oven to 375°F
  2. Mix carrots, chickpeas, and 1 tablespoon of oil and add to baking sheet
  3. Roast for 25-30 minutes, turning halfway
  4. Mix dressing ingredients together in a small bowl
  5. Pour dressing over roasted carrots and chickpeas in a large bowl and stir to evenly coat the vegetables
  6. Let mixture sit for 10 minutes for best flavor, serve, and enjoy!


  • Make ahead: the carrots, chickpeas, and dressing can be made in advance and stored in an airtight container in the refrigerator!
  • This recipe is particularly good served warm over a bed of your favorite salad greens.
Nutrition facts panel for the carrot and chickpea salad
Nutrition facts panel for the carrot and chickpea salad