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Carrot salad with tahini and crisped chickpeas

  • Recipe Submitted by on

Category: Side Dishes, Salads, Carrots

 Ingredients List

  • 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


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.

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.

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.

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.

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