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Carrot Salad with Aleppo Chickpeas & Date Vinaigrette

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Carrot Salad with Aleppo Chickpeas & Date Vinaigrette is a vibrant, sweet-and-spicy dish made with crunchy roasted chickpeas, tender carrot ribbons, and a rich, tangy date vinaigrette. It’s bold, nourishing, and perfect as a main or standout side.

Ingredients

  • For the salad:
  • 4–5 large carrots, peeled into ribbons or julienned
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp Aleppo pepper or 1/2 tsp red pepper flakes
  • Salt, to taste
  • Fresh parsley or mint (optional, for garnish)
  • For the date vinaigrette:
  • 4 pitted dates, chopped
  • 1/4 cup warm water (for soaking dates)
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 3 tbsp olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chickpeas dry, then toss with olive oil, Aleppo pepper, and salt. Spread on a baking sheet and roast for 25–30 minutes, shaking halfway through, until crispy.
  3. Soak chopped dates in warm water for 10 minutes. Drain.
  4. In a blender or food processor, combine dates, lemon juice, Dijon mustard, olive oil, salt, and pepper. Blend until smooth.
  5. Peel carrots into ribbons using a vegetable peeler or julienne them finely.
  6. In a large bowl, toss carrots with enough vinaigrette to coat.
  7. Top with roasted chickpeas and garnish with fresh herbs if using.
  8. Serve immediately or chill slightly before serving.

Notes

  • Store chickpeas and dressing separately if making ahead to keep crispness.
  • Use Medjool dates for best texture and sweetness.
  • Add quinoa or couscous to make it a full meal.
  • Use a high-speed blender for extra smooth vinaigrette.
  • For extra flavor, add citrus zest or toasted nuts.

Nutrition

Find it online: https://thefamilycooking.com/carrot-salad-with-aleppo-chickpeas-date-vinaigrette/