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Garbanzo Carrot Salad

Garbanzo Carrot Salad

This salad may be made a day ahead of a special dinner. It keeps well when covered and refrigerated. We like it for a light, low-calorie lunch.

Makes about 3 cups.


  • 14-16 oz garbanzo beans, home-cooked or canned
  • 10 fresh basil leaves
  • 2 medium carrots, peeled
  • 2 Tbsp minced onion
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lime juice
  • 1/4 tsp celery seed
  • 1 clove garlic, grated
  • 1/4 tsp salt
  • 1/8 tsp pepper


  1. Rinse the garbanzo beans and drain well.
  2. Place the basil leaves together, one on top of the other, and roll them up like a cigar. Finely slice the bundle to make a chiffonade.
  3. Shred the carrots on the coarse side of a box grater or disc of a food processor.
  4. Place drained beans, basil, shredded carrots, and onion in large bowl; toss well.
  5. In a small bowl, whisk together the oil, lime juice, celery seed, garlic, salt and pepper. Add to the large bowl.
  6. Toss well and serve. Refrigerate unused portion up to a week.

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