Carrot Tahini Salad with Chickpeas

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March 30, 2017

Carrot Tahini Salad with Chickpeas


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


1Preheat 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.

2Combine 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.

3In 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.