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Pita chip dipped into salad.

Chopped Carrot Salad

  • Author: Lexi
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This chopped carrot salad combines finely chopped carrots, pomegranate, pickled red onion, feta cheese, and dill with a simple olive oil and lemon vinaigrette. It's a well balanced dish that you can enjoy as a dip with pita chips or as a delicious side salad.


Units Scale


  • 2 cups finely chopped carrots (5-6 carrots)
  • 3/4 cup pomegranate arils
  • 1/2 cup chopped pickled red onion (recipe below)
  • 1/2 cup feta cheese, cubed or crumbled
  • 1/4 cup dill, finely chopped
  • Pita chips for topping


  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sumac
  • 1/4 teaspoon black pepper

Pickled Red Onion:

  • 1 medium red onion
  • 3/4 cup vinegar (white vinegar or apple cider vinegar)
  • 1/3 cup water
  • 1 teaspoon kosher salt
  • 2 teaspoon honey or another sugar


Pickled Red Onion:

  1. Add vinegar, water, salt and honey to a small pot over medium heat. Heat until it comes to a gentle simmer. Slice the onion very thinly and place in a glass jar. Pour the brine into the jar. Use a spoon to pack the onions down in the jar so they are completely submerged in the liquid. Let sit for at least 30 minutes, or a few hours before using. 


  1. Slice carrots into 1 1/2" pieces. Add to a food processor and pulse 8-10 times, until finely chopped. Don't pulse too much – you still want some crunch. If you don't have a food processor, you can finely chop the carrots by hand. 
  2. Whisk together all vinaigrette ingredients. 
  3. Add carrots, pomegranate, onion, feta and dill to a bowl and toss with vinaigrette. Serve with pita chips for dipping, or top with crumbled pita chips just before serving. 


Store leftovers in an airtight container in the fridge for up to 5 days. 

Chop your carrots into evenly-sized pieces (about 1 1/2") before putting them into a food processor to ensure that your finished pieces are evenly-sized. Don't pulse the carrots for too long – you still want them to have a nice crunchy texture. We pulsed about 8-10 times to get the perfect consistency.

If you don't have time to pickle your red onions, feel free to use regular red onions in this salad.

Make sure you add your pita chips after you've tossed your salad with the dressing to ensure they don't get soggy.

Nutritional info is an estimate and is calculated by a third-party website.

  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Salads
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 252
  • Sugar: 12.3 g
  • Sodium: 389 mg
  • Fat: 18.7 g
  • Carbohydrates: 20.3 g
  • Fiber: 4.1 g
  • Protein: 4.7 g

Keywords: chopped carrot salad