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Brown Sands
Spicy Chickpea & Carrot Salad with Date-Lime Vinaigrette
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Spicy Chickpea and Carrot Salad with Date-Lime Spritz

INGREDIENTS:

  • Shredded carrots

  • Roasted chickpeas (seasoned with cumin, chili powder, and olive oil)

  • Chopped fresh parsley and cilantro

  • Thinly sliced radishes

  • Toasted sunflower seeds

  • 2 tbsp Cali Date Syrup

  • 3 tbsp lime juice

  • 2 tbsp olive oil

  • 1 tsp Dijon mustard

  • 1/2 tsp red chili flakes

  • Salt and pepper to taste

INSTRUCTIONS:

  • Preheat oven to 400°F (200°C).

  • Toss cooked chickpeas with olive oil, cumin, chili powder, and salt.

  • Roast on a baking sheet for 20–25 minutes, stirring halfway, until crispy. Let cool.

  • Whisk Cali Date Syrup, lime juice, olive oil, mustard, chili flakes, salt, and pepper in a small bowl.

  • Combine carrots, parsley, cilantro, radishes, sunflower seeds, and chickpeas in a large bowl.

  • Pour vinaigrette over salad and toss gently.

  • Serve garnished with extra herbs or seeds. Enjoy!

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