Carrot Salad With Tahini, Crisped Chickpeas And Sal

Name: Carrot Salad With Tahini, Crisped Chickpeas And Salted Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chickpeas; 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels; 1 tablespoon olive oil; 1/2 teaspoon coarse sea salt; 1/4 teaspoon ground cumin; Salad; 1 pound carrots, peeled and coarsely grated; 1/4 cup coarsely chopped parsley; 1/4 cup shelled, salted pistachios, coarsely chopped; Dressing; 1 medium garlic clove, minced; 1/4 cup lemon juice; 3 tablespoons well-stirred tahini; 2 tablespoons water, plus more if needed; 2 tablespoons olive oil; Salt and red pepper flakes to taste

Servings: persons

Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

1
Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they're all coated. Spread them on a baking sheet or pan and roast them in the oven until they're browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they're toasting evenly. Set aside until needed.
2
Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don't worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.
3
Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you'll have extra and if you're like us, won't regret it) and pistachios and dig in.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chickpeas, 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels, 1 tablespoon olive oil, 1/2 teaspoon coarse sea salt, and more.

Yes, Carrot Salad With Tahini, Crisped Chickpeas And Salted Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Carrot Salad With Tahini, Crisped Chickpeas And Salted Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions