Spiralized Carrot Salad with Tahini Dressing

Spiralized Carrot & Crispy Chickpea Salad with Tahini Dressing - A fresh and healthy summer salad! | foxeslovelemons.com

Against all odds, I’m still having fun with my spiralizer. To be honest, when I bought it, I was totally expecting it to lose it’s novelty after a few weeks. But, with a Williams-Sonoma discount I had, it really wasn’t too expensive, so I figured I would give it a shot anyway. Well, three months later, I’m happy to report that I love this thing so much, I even made room for it in my over-stuffed kitchen cabinets. That pretty much means it’s A-list, unlike many other small kitchen appliances that hang out in the basement.

Spiralized Carrot & Crispy Chickpea Salad with Tahini Dressing - A fresh and healthy summer salad! | foxeslovelemons.com

While 99% of the time, I’m using it to make zucchini noodles for lunch (and the occasional curly fry), it works pretty well for carrots, too. Now, unless you have mega jumbo sized carrots (I didn’t), you’re not going to get super long carrot “noodles” (coodles?). But, the spiralizer will work to make them sort-of-somewhat-noodleish. Don’t have a spiralizer? Use shredded carrots here instead.

This simple salad is comprised of just the spiralized carrots, tangy feta cheese, sweet raisins, herby cilantro, and crunchy Roasted Sea Salt Chickpeas from NatureBox. These chickpeas are dry-roasted, so they are nice and crispy, and they’re seasoned with just the right amount of cracked sea salt. They’re perfect to snack on by the handful, or use as a salad topper. For this salad, I kept things healthy with a simple olive oil-based Tahini-Lemon Dressing.

Are you on the spiralizer bandwagon? What do you like to make with it?

Spiralized Carrot & Crispy Chickpea Salad with Tahini Dressing - A fresh and healthy summer salad! | foxeslovelemons.com

Spiralized Carrot Salad with Tahini Dressing

Yield: 4 servings

Prep Time: 15 minutes


For the Tahini Lemon Dressing:

  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil

For the Salads:

  • 8 medium carrots, peeled and spiralized or julienned
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup NatureBox Roasted Sea Salt Chickpeas
  • 1/4 cup raisins


  1. Make the Tahini-Lemon Dressing: In small bowl, whisk together tahini and lemon juice. While whisking, slowly drizzle in oil until all oil is incorporated.
  2. Make the Salads: Divide carrots between 4 salad plates or bowls. Top with cheese, cilantro, chickpeas and raisins; serve with Tahini-Lemon Dressing.

I originally developed this recipe for the NatureBox blog.

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Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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  1. I got a spiralizer after seeing many recipes using it on food blogs, and I love it. It’s so easy to use, and the recipes I’ve found that use it tend to be more like what I like to eat. The best thing I’ve made so far is a salad from skinny taste.com that has zucchini noodles, edamame & avocado, dressed with lemon & olive oil. I used feta cheese in place of the avocado and added some sautéed chicken, and my husband loved it at first taste. Not his usual response. I’m headed over to check out your carrot salad now… Maybe I can add that to the list of things he really likes.

  2. Damn girl this is one hell of a salad! Hell to the yum!

  3. I haven’t tried carrots out yet but hey there is a CSA pick up this week. Let’s see if we have carrots and then most likely there will bill coodles. 🙂

  4. My husband loves zucchini noodles too, against all odds! I like mine with the skin on, but I’ve found that if you peel the zucchini, it makes it REALLY seem like real noodles!

  5. Hell to the thanks Sophia 😉

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