Carrot Tahini Salad with Spiced Chickpeas 1 serv = 1/2 cup = 117 cal*
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
FOR THE CRISPY CHIC PEAS:1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry1 tablespoon olive oil1/4 teaspoon ground cumin1/8 teaspoon ground cinnamon1/8 teaspoon ground cayenne pepperPinch of salt and pepperFOR THE DRESSING:1 clove garlic, minced1/4 cup tahini1/4 cup lemon juice2 tablespoons olive oil1 teaspoon honey1/8 teaspoon ground cayenne or 1tsp harissa1 tsp cumin1 tsp sweet paprika1/2 teaspoon salt2 tablespoons minced parsleyFOR THE SALAD:3 cups shredded carrots (from 3 to 4 medium-sized carrots)1/2 small red onion, diced1/2 cup raisins1 cup fresh parsley, mincedSalt and pepper to taste
Water to thin if necessary
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.
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.
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.
Recipe Notes
The chickpeas should be added to the salad right before serving to ensure they stay crispy.
Save additional chickpeas in an air-tight container at room temperature for 1 to 2 days.
Salad leftovers can be refrigerated in an airtight container for up to 5 days.
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.
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.
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.
Recipe Notes
The chickpeas should be added to the salad right before serving to ensure they stay crispy.
Save additional chickpeas in an air-tight container at room temperature for 1 to 2 days.
Salad leftovers can be refrigerated in an airtight container for up to 5 days.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 57.6 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.1 g
- Protein: 2.8 g
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