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Robin Ward

Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios

Bright with lemon and nutty with tahini, this grated carrot salad is a showstopper, topped with smoky roasted chickpeas and chopped salted pistachios. Perfect as a meal, it pairs beautifully with Mediterranean grilled meat-filled pita, grilled meatballs (beef, lamb, or turkey), and especially skewered kebabs.
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Course: #mainmeal, #sidedish, lunch, Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the chickpeas:
  • 1¾ cups cooked chickpeas (or one 15.5 oz/440g can, drained and patted dry on paper towels).
  • 1 Tbsp (15ml) olive oil
  • ½ tsp coarse sea salt
  • ¼ tsp ground cumin
For the dressing:
  • 1 medium garlic clove, minced
  • ¼ cup (60ml) lemon juice
  • 3 Tbsp (25g) well-stirred tahini
  • 2 Tbsp (30ml) water, plus more if needed
  • 2 Tbsp (30ml) olive oil
  • salt and red pepper flakes to taste
For the salad:
  • 1 lb (455g) carrots, peeled and coarsely grated (They look lovely if you can grate them on the long diagonal.)
  • ¼ cup (10g) coarsely chopped fresh parsley
  • ¼ cup (30g) shelled salted pistachios, coarsely chopped

Method
 

Roast the chickpeas:
  1. Preheat the oven to 425℉. Combine the chickpeas with olive oil, salt, and cumin in a bowl, ensuring that the chickpeas are evenly coated. Spread the chickpeas on a baking sheet or pan. Roast them in the preheated oven until they turn brown and crisp. This process could take between 15 to 20 minutes, depending on the size and firmness of the chickpeas. Remember to toss them occasionally for even toasting. Once done, set them aside until needed.
Make the dressing:
  1. Whisk all the ingredients together until the mixture is smooth. If necessary, add more water to slightly thin the dressing. Taste the dressing and adjust the seasoning as needed. The lemon juice may give it a sharp taste, but don’t worry, it will balance perfectly with the sweetness of the grated carrots.
Assemble the salad:
  1. Put the grated carrots in a large bowl and mix them with the parsley. Add two-thirds of the dressing to the mixture, and feel free to add more if you like. Adjust the seasoning with more salt and pepper if necessary. Top the salad with a generous amount of chickpeas and pistachios. If you’re planning to eat the entire salad in one sitting immediately, you might prefer to mix the chickpeas and pistachios into the salad instead of using them as a garnish.
Do ahead:
  1. The salad keeps well in the fridge for 2 days; however, I'd add the chickpeas and pistachios right before serving, so they don't get soft.