An Easy Chickpea and Carrot Salad

by Tonya Staab
Published: Updated:

This chickpea, corn, and carrot salad is quick, easy, and tasty with the addition of honey and champagne vinegar. It’s perfect for a potluck or backyard barbecue.

We were invited to a pot-luck party recently where the meat and desserts were being supplied by the host so they suggested bringing along a side dish.

So, I whipped up this quick and easy chickpea and carrot salad, which is not only very tasty, but perfect for spring.

Serving: Perfect for pot-luck parties and backyard barbecues

chickpea and carrot salad

Chickpea and Carrot Salad

Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


2 cans chickpeas
3 carrots - preferably thinner ones
1 can corn
1/2 cup baby spinach - roughly chopped
1 tsp fresh thyme
1/4 cup honey
1/4 cup olive oil
2 tbs champagne vinegar
salt & pepper


  1. Drain and rinse the chickpeas and corn and place in a large bowl.
  2. Finely dice the carrots and add to the bowl with the chickpeas and corn and give it a quick toss.
  3. In a small measuring jug whisk together the olive oil, honey, champagne vinegar, and salt & pepper.
  4. Pour the dressing over the salad and toss to coat.
  5. Add the baby spinach and fresh thyme and toss lightly one last time.


You Might Also Like These Too

1 comment

Shileen April 30, 2017 - 10:21 am

Looks lovely!!! 🙂


Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More