Carrot Salad with Tahini and Crispy Chickpeas

Name: Carrot Salad with Tahini and Crispy Chickpeas
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Cuisine: Asian, Moroccan, African
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

4 steps

Prep:8minCook:20min

On a weeknight, you could pile it atop some leafy greens for a more meal-like salad. Or, for a lunch salad at work, keep the chickpeas separate and sprinkle them on as croutons before you eat it. It’s not a contest or anything, but obviously, your lunch bowl will be the prettiest.

Updated at: Thu, 17 Aug 2023 08:03:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1380.4 kcal (69%)

Total Fat61.2 g (87%)

Carbs167.2 g (64%)

Sugars35.2 g (39%)

Protein53.3 g (107%)

Sodium1249.4 mg (62%)

Fiber35.9 g (128%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

chickpeas

1 ¾ cupschickpeas

cooked 1 15-ounce can, drained and patted dry on paper towels

1 tablespoonolive oil

½ teaspooncoarse sea salt

¼ teaspoonground cumin

salad

1 poundcarrots

peeled and coarsely grated

¼ cupparsley

coarsely chopped

¼ cupshelled salted pistachios

3 tablespoonstahini

well-stirred

2 tablespoonswater

plus more if needed

2 tablespoonsolive oil

salt

red pepper flakes

to taste

Instructions

Step 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.

Step 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.

Step 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.

Step 4

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft.

View on Smitten Kitchen

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