Carrot Tahini Salad with Chickpeas

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Carrot Tahini Salad with Chickpeas

Yields1 Serving
 For the Spiced Chickpeas:
 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
 1 tablespoon olive oil
 1/4 teaspoon ground cumin
 1/8 teaspoon ground cinnamon
 1/8 teaspoon ground cayenne pepper
 Pinch of salt and pepper
 For the dressing:
 1 clove garlic, minced
 1/4 cup tahini
 1/4 cup lemon juice
 2 tablespoons olive oil
 1 teaspoon honey
 1/8 teaspoon ground cayenne
 1/2 teaspoon salt
 2 tablespoons minced parsley
 Water to thin if necessary
 For the salad:
 3 cups shredded carrots (from 3 to 4 medium-sized carrots)
 1/2 small red onion, diced
 1/2 cup raisins
 1 cup fresh parsley, minced
 Salt and pepper to taste
1

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

2

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.

3

In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Ingredients

 For the Spiced Chickpeas:
 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
 1 tablespoon olive oil
 1/4 teaspoon ground cumin
 1/8 teaspoon ground cinnamon
 1/8 teaspoon ground cayenne pepper
 Pinch of salt and pepper
 For the dressing:
 1 clove garlic, minced
 1/4 cup tahini
 1/4 cup lemon juice
 2 tablespoons olive oil
 1 teaspoon honey
 1/8 teaspoon ground cayenne
 1/2 teaspoon salt
 2 tablespoons minced parsley
 Water to thin if necessary
 For the salad:
 3 cups shredded carrots (from 3 to 4 medium-sized carrots)
 1/2 small red onion, diced
 1/2 cup raisins
 1 cup fresh parsley, minced
 Salt and pepper to taste

Directions

1

Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

2

Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.

3

In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Notes

Carrot Tahini Salad with Chickpeas
IngredientsDirections
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