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Spicy Carrot Ribbons with Chickpea Crumbs

© 2024 |

© 2024 |

A simple vegetable peeler turns humble carrots into beautifully ribbons in this healthy, colourful and bright salad tossed with a spicy vinaigrette featuring garlic, lime, jalapeño and cilantro. Canned chickpeas are pulsed into crumbs, then roasted until crispy for the topping together with pomegranate seeds. It's easy to put tother and perfect as an appetizer or side with your lunch or dinner.


Spicy Carrot Ribbons with Chickpea Crumbs

adapted from Savoryonline
  • 2 Garlic cloves
  • 2 Organic limes
  • 1 Medium jalapeño, seeded and finely chopped
  • 15 g Cilantro, chopped
  • Salt and freshly milled black pepper
  • 120 ml plus 2 tbsp Olive oil, divided
  • 800 g Carrot, peeled into ribbons
  • 1 / 400 g Cooked chickpeas, well-drained and rinsed
  • Pomegranate seeds, to serve
  1. Using a chef’s knife, mince and mash the garlic into a paste with a pinch of salt. Transfer garlic to a large bowl. Zest and juice the limes into bowl. Add the jalapeño and cilantro. Season with salt and pepper. Whisking constantly, drizzle in 120 ml of olive oil. Add 3 tbsp vinaigrette to a small bowl and set aside.
  2. Wash and peel the carrots. Using a vegetable peeler, shave the carrots into thin, long ribbons. Place carrot ribbons into large bowl with vinaigrette and toss to coat. Let marinate at room temperature 1 hour, tossing every 15 minutes.
  3. Meanwhile, preheat oven to 200C/400F. To a food processor, add the well-drained chickpeas and pulse until fine crumbs form. Transfer to a baking tray and drizzle with remaining 2 tbsp of olive oil. Season with salt and pepper. Bake 25–30 minutes, until crisp, stirring halfway through.
  4. To serve, transfer marinated squash ribbons to a platter and spoon the reserved vinaigrette over top. Sprinkle with the chickpea crumbs and pomegranate seeds. If there are extra chickpea crumbs, keep in an airtight container in the fridge for up to 1 week.

© 2024 |


eileeninmd 27/2/24 12:16

Sounds tasty, thanks for sharing the recipe!
Take care, have a great day!

Julie 27/2/24 13:09

Wow !! That looks delicious, Angie 👍👍

DEZMOND 27/2/24 14:58

Looks nice and colourful. I do not do chickpeas as they are sometimes hard on stomach, but they are defo a staple in glufree cooking together with red lentils which I can digest.

Whats Cookin Italian Style Cuisine 27/2/24 15:04

I love how healthy this is and the colors are so pretty for Easter!

Anonymous 27/2/24 15:46

Not only does that look good, but it appears healthy too.

Lola Martínez 27/2/24 16:13

Debe saber muy bien, si el picante no es mucho, no me importa dejarlo en este caso porque creo que la combinación de ingredientes es muy buena.

Tom 27/2/24 16:57

...I like your carrots with bacon better!

JoAnna 27/2/24 17:28

I could eat such colorful, spicy salads three times a day. Delicious!

David 27/2/24 17:37

Angie, Very attractive salad...and once again it fits my dietary restrictions! Take Care, Big Daddy Dave

Anne in the kitchen 27/2/24 17:42

This is a gorgeous dish and would be so pretty on an Easter dinner table. Bookmarking!

DUTA 27/2/24 19:55

Angie dear, your dish is a feast to the eyes!

Citu 27/2/24 22:38

Se ve muy rico tomó nota. Te mando un beso.

LoveT. 27/2/24 22:41

It looks so good, the Photos are fantastic!

Cooking Julia 28/2/24 00:00

I love the chickpea crumbs, that's a wonderful idea!

Raymund | 28/2/24 01:29

Wow, what a creative twist on a salad! Can't wait to try this out for my next meal

roentare 28/2/24 02:44

Appetising look indeed

Marcelle 28/2/24 02:44

Angie, you always have the most creative recipe for veggies! I would have never thought about making carrot ribbons :) This is a lovely dish!

Margaret D 28/2/24 04:49

That does look good. I've never tasted a chickpea in my life as yet!

Javier 28/2/24 12:38

You have a gift to make always yum and beautiful dishes!

The Velvet Runway 28/2/24 19:33

That looks so delicious and so beautifully presented too!
Julia x

DeniseinVA 28/2/24 19:34

I thank you once again for teaching me to look beyond. For instance, I would never have thought of making chickpea crumbs. The dish looks delicious. Thanks Angie :)

Lucas 28/2/24 21:49

Wow, these Spicy Carrot Ribbons with Chickpea Crumbs are a burst of flavor and color! The combination of garlic, lime, jalapeno, and cilantro in the vinaigrette adds a zesty kick, and the crispy chickpea crumbs with pomegranate seeds on top provide a delightful crunch. Can't wait to try this vibrant and healthy salad – perfect for elevating any meal!

My name is Erika. 1/3/24 00:52

I love all the creative ways you prepare food Angie. Chickpea crumbs are new for me, but what a great idea.

sherry 2/3/24 01:57

what a fabulous idea with the chickpeas angie.

Anonymous 3/3/24 14:35

You always have the most creative salads and this one is no acceptation. Karen (Back Road Journal)

Anonymous 3/3/24 21:54

So pretty and healthy! I'm intrigued by the chickpea crumbs. :) ~Valentina

MELODY JACOB 5/3/24 19:39

This recipe for Spicy Carrot Ribbons with Chickpea Crumbs sounds absolutely delightful! The combination of flavors and textures seems both refreshing and satisfying.

Wishing you a lovely week. Inviting you to read my new post.


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