By smittenkitchen.com
carrot salad with tahini and crisped chickpeas
Updated at: Thu, 11 Jun 2026 09:54:55 GMT
Nutrition balance score
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Ingredients
0 servings
1 ¾ cupschickpeas
cooked, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoonolive oil
½ teaspooncoarse sea salt
¼ teaspoonground cumin
1 poundcarrots
peeled and coarsely grated
¼ cupparsley
coarsely chopped
¼ cupshelled salted pistachios
coarsely chopped
1garlic clove
medium, minced
¼ cuplemon juice
3 tablespoonstahini
well-stirred
2 tablespoonswater
plus more if needed
2 tablespoonsolive oil
salt
red pepper flakes
to taste
Instructions
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Notes
7 liked
0 disliked
Go-to
Under 30 minutes
Spicy
Sweet
Crispy












