Carrot Salad with Asian Flavors

For 4 people (lunch or dinner)


  • 1 can of chickpeas (1 kg)
  • 2 limes
  • 5 to 6 cm unpeeled ginger
  • 2 stalks of lemongrass
  • 1 pomegranate
  • 3 stalks of white celery
  • a few mint leaves
  • 150 g Greek yogurt
  • 3 tsp grilled sesame seeds
  • 4 tbsp rapeseed oil
  • Sea salt
  • Freshly ground black pepper


Rinse the chickpeas. Drain well.
Peel and grate the carrots.
Cut the white celery into very fine strips.
Finely chop the lemongrass. (Trim the back part and remove the outer 2 to 3 layers)
Remove the seeds from the pomegranate. Roll the pomegranate over a hard surface while pressing firmly to release the seeds. Cut the pomegranate in half and tap it with a sturdy object so the seeds fall into a mixing bowl.
In the mixing bowl with the pomegranate seeds, add the grated carrots along with the chickpeas. Add the white celery, lemongrass, sesame seeds, and finely chopped mint. Grate the ginger over the mixture and squeeze in the juice of the limes. Season with rapeseed oil, pepper, and salt. Mix everything well.
Serve on a plate and garnish with a spoonful of Greek yogurt.

Did you know:

Chickpeas are legumes that provide more carbohydrates than the average vegetable. Legumes are also rich in proteins and dietary fibers but contain little or no vitamin C. Therefore, they are not classified as vegetables but are categorized in the food group of meat, fish, eggs, and substitutes. When combined with grains, an egg, or dairy products, they are complete meat substitutes.

Pomegranates are a healthy fruit containing a lot of vitamin C and antioxidants.

The combination of ingredients in this dish makes it a complete meal. For diabetic patients who need more carbohydrates, potatoes, whole wheat bread, etc., can be added accordingly.

Used culinary techniques

Carrot Salad with Asian Flavors