Carrot Greens and Chickpea Salad

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


Carrot Greens and Chickpea Salad

Ingredients

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

Directions 

  1. Finely mince carrot greens and place in a bowl with the drained beans and grated Parmesan.
  2. 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. 
  3. 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.