Carrot Salad with Tahini and Crispy Chickpeas
Tahini Carrot Salad
A bright grated carrot salad with lemon-tahini dressing, cumin-roasted chickpeas, fresh parsley, and salted pistachios.
This carrot salad turns a simple pile of grated carrots into a full-flavored bowl with crunch, creaminess, and enough substance to stand on its own at lunch. Sweet carrots are tossed with parsley and a lemony tahini dressing, then finished with warm cumin-roasted chickpeas and salted pistachios.
The dressing should taste a little sharper than you might expect on its own. Once it coats the carrots, the lemon keeps the salad lively while the tahini rounds out the sweetness. A small splash of water loosens the sauce so it clings without becoming heavy.
For the best texture, add the chickpeas and pistachios shortly before serving. The salad itself keeps well in the refrigerator, but the toppings are most satisfying when they stay crisp against the juicy carrots.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
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2
Toss the dried chickpeas with 1 tablespoon olive oil, sea salt, and cumin until evenly coated, then spread them in a single layer.
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3
Roast the chickpeas for 15 to 20 minutes, shaking the pan once or twice, until they are browned, firm at the edges, and crisp enough to use as a topping.
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4
Whisk the garlic, lemon juice, tahini, water, and 2 tablespoons olive oil in a small bowl until smooth. Add another spoonful of water if the dressing is too thick to pour.
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5
Taste the dressing and season with red pepper flakes, black pepper, and a little more salt if needed; it should be tangy because the carrots will soften the flavor.
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6
Place the grated carrots in a large bowl, add the parsley, and toss to combine.
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7
Pour in about two-thirds of the dressing and toss thoroughly. Add more dressing a spoonful at a time until the carrots are lightly coated but not soupy.
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8
Transfer the salad to a serving bowl and scatter the crispy chickpeas and chopped pistachios over the top just before serving.
Ingredients
- Cooked Chickpeas, drained and patted dry:1 3/4 cups
- Olive Oil, for chickpeas:1 tbsp
- Coarse Sea Salt:1/2 tsp
- Ground Cumin:1/4 tsp
- Carrots, peeled and coarsely grated:1 lb
- Fresh Parsley, chopped:1/4 cup
- Salted Shelled Pistachios, chopped:1/4 cup
- Garlic Clove, finely grated or minced:1
- Fresh Lemon Juice:1/4 cup
- Tahini, well stirred:3 tbsp
- Water, plus more as needed:2 tbsp
- Olive Oil, for dressing:2 tbsp
- Red Pepper Flakes:to taste
- Black Pepper:to taste
Tips & Notes
- For packed lunches, store the chickpeas and pistachios separately and add them right before eating.
- If the tahini tightens when mixed with lemon, keep whisking and thin it gradually with water until it becomes glossy and pourable.
- Use a box grater or food processor shredding disk for coarse carrots; very fine shreds can turn watery.
