Pickled Carrot, Avocado, and Crispy Chickpea Salad

Pickled Carrot, Avocado, and Crispy Chickpea Salad


Coming off another beautiful weekend and wishing it never had to end!! Anyone else with me??

It was 65 DEGREES here in the DC area on Saturday and it was unbelievable. We spent the afternoon going for long walks with the pup, eating outside at our favorite local spot… literally acting like it was spring in, well, January. Gahhh I live for days like this.

Annnnddddd now it’s supposed to snow again this week. Make up your mind already mother nature!!


Pickled Carrot, Avocado, and Crispy Chickpea Salad


In other news, baby and I areΒ seriously growing over here! I’m officially 20 weeks pregnant (what?!) and let me tell you, I certainly FEEL like I’m 20 weeks. I honestly didn’t really feel pregnant during my first trimester. Of course things felt different here and there, but I was mostly my normal self.

But these past few weeks have definitely changed that. I totally popped a few weeks ago and I feel like my belly is stretching by the DAY! It’s the craziest feeling! I recently bought my first few pieces of maternity clothing to accommodate my growing belly and GUYS, maternity clothes are fabulous. How did I not know this already? They’re stretchy and spandex-y and I want to live in them forever.

I’m in the process of putting together a 2nd trimester update post – especially since we’ll be finding out some BIG news this weekend (hint hint pink or blue πŸ™‚ ) – so be on the lookout for that next week!


Pickled Carrot, Avocado, and Crispy Chickpea Salad


Ok Liz, enough rambling, time for the FOOD!

Since the new year, I’ve really been trying to incorporate more interesting salads into our weekly routine. One of my yearly goals is increasing my daily veggie intake, and salads are such a fun and easy way to do that.

This Pickled Carrot, Avocado, and Crispy Chickpea has been one of my favorite combos thus far. It’s tangy and crunchy and creamy and seriously yummy! I tossed the whole thing in a herby cilantro vinaigrette and it’s just fabulous. Serve it up with some warm pita and you’ll want to eat this baby every single day (like I now do!)

Well, that’s all from me for today. Hope y’all have a wonderful week and sending warm spring vibes everyones way πŸ™‚


Pickled Carrot, Avocado, and Crispy Chickpea Salad

Pickled Carrot, Avocado, and Crispy Chickpea Salad

Serves 2-4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Gluten Free, Vegetarian
Meal type Salad


  • 4 cups arugula and baby spinach blend
  • 1 cup chickpeas, canned or cooked
  • 1 tablespoon extra virgin olive oil
  • sprinkle salt and pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup pickled carrots (see below)
  • 1/4 cup cilantro leaves
  • 1/2 avocado, sliced
  • 1/4 cup crumbled feta cheese
  • optional: warm pita on side

for the cilantro vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • handful of cilantro leaves
  • 1 teaspoon maple syrup or honey
  • salt and pepper

for the pickled carrots

  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 carrots, peeled into long thin peels


for the pickled carrots
Step 1
The night before, or a few hours before, pickle your carrots. Peel 3 medium carrots into long thin peels. Place carrot peels in a small mason jar. In a separate bowl, whisk together white wine vinegar, water, sugar and salt. Pour mixture over carrots and top with lid. Let sit in the refrigerator for at least 2 hours, or overnight at best.
for the crispy chickpeas
Step 2
Preheat oven to 400 degrees F. If chickpeas are wet, dry them in a dish towel or between two paper towels. Place dry chickpeas on a small baking sheet. Drizzle with 1 tablespoon of olive oil, salt, pepper, and garlic powder. Toss to coat, then bake for 25-30 minutes. Chickpeas are done when they are crispy and golden.
for the cilantro vinaigrette
Step 3
Place dressing ingredients into a high speed blender: olive oil, apple cider vinegar, lemon juice, cilantro leaves, maple syrup, salt and pepper. Puree until smooth.
Step 4
Time to prepare your salad! Place arugula and spinach leaves into bowl and toss in desired amount of cilantro vinaigrette. Top with cilantro leaves, pickled carrots, crispy chickpeas, avocado slices, and crumbled feta. Serve with warm pita, if desired!

Pickled Carrot, Avocado, and Crispy Chickpea Salad


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. What a lovely combination of carrot, avocado, and chickpea. Would love to try it soon. Thanks for sharing. πŸ™‚

    • Aww thanks chicka! I’ve got a big second trimester post coming next week too πŸ™‚ The pickled carrots are AWESOME! Pickled veggies make every salad better!

  2. Nothing better than a couple of days that feel like spring in january!!! I am really loving this salad, and that cilantro vinaigrette sounds incredible

  3. Yup the weather is all over the place here too! It was so nice out this past weekend anddddd then this morning it was 19 degrees. Womp womp. haha ANYWAY this salad sounds FANTASTIC!!!

    • I wish it would just make up it’s mind! I’m so glad you like it—- it’s been my newest salad obsession πŸ™‚

  4. I know, can’t wait for the weather to make up its mind already! And 20 weeks?! I can’t believe time is flying by so quickly! This salad is the perfect combo of all my favorite things! That cilantro vinaigrette is calling my name too! YUM!

    • It really is!! Only 20 more weeks to go πŸ™‚ So glad you like it Joscelyn <3

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