Carrot and Chickpea Salad with Tahini

Alex Del Rosario

INGREDIENTS

Chickpeas

• 1 1/2 cups cooked chickpeas.

• 1 tablespoon olive oil

• 1/4 teaspoon ground cumin

• Pinch of Pink Himalayan salt

Salad

• 3/4 pound carrots, coarsely grated

• 1/4 cup coarsely chopped parsley

• 1/4 cup unsalted pistachios, coarsely chopped

Dressing

• 1 small garlic clove, minced

• 1/4 cup lemon juice

• 4 tablespoons well-stirred tahini

• 2 tablespoons water, plus more if needed

• 2 tablespoons olive oil

PROCESS

1. Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, Pinch of Pink Himalayan 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.

2. 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.

3. Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning.

4. Place grated carrots in a large bowl and toss with parsley

5. Mix in 3/4 of the dressing, adding more if desired

6. Add a handful of chickpeas and pistachios

Enjoy!