This recipe is a great way to incorporate the lush green carrot tops into your menu. Don’t believe all the hype about carrot greens being toxic. They’re actually loaded with beneficial nutrients. This is a great salad to make ahead, since the acid in the dressing will break down some of the carrot greens’ crunch.
Carrot Greens and Chickpea Salad
Green leafy tops of 1 bunch carrots
1 can Chickpeas, drained (also called Garbanzo beans)
¼ cup grated Parmesan (optional)
Juice of 2 lemons
1 tsp honey or maple syrup (optional)
4-6 TBS olive oil
1 TBS dijon mustard
sea salt and fresh-cracked pepper to taste
- Finely mince carrot greens and place in a bowl with the drained beans and grated Parmesan.
- Combine lemon juice, honey, and mustard in small bowl and whisk to combine. Slowly add olive oil in a thin drizzle until well blended. Add salt and pepper to taste.
- Add dressing to the salad and eat immediately for a crunchy salad. For a more delicate dish, refrigerate 2 hours to overnight to let the greens wilt.