CARROT SALAD WITH CHICKPEAS & PISTACHIOS

By jarren

Ingredients

• Chickpeas:
• 1 , 15 oz can chickpeas, drained and patted dry on paper towels
• 1 tbsp olive oil
• 1/2 tsp coarse sea salt
• 1/4 tsp ground cumin
• Salad:
• 1 lb 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 tbsp well-stirred tahini
• 2 tbsp water, plus more if needed
• 2 tbsp olive oil
• Salt and red pepper flakes to taste

Preparation

Step 1

Roast chickpeas: Heat oven to 425F. Toss chickpeas with 1 tbsp olive oil, salt and cumin until they are all coated. Spread them on a baking sheet or pan and roast them in the oven until they are browned and crisp (15-20 minutes) Toss them occasionally to make sure they are toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; do not worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place grated carrots in a 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 and pistachios and dig in.

Do ahead: Salad keeps well in the fridge for 2 days, however, I would add the chickpeas and pistachios just before serving, so that they do not get soft.