Carrot Salad with Tahini Dressing & Roasted Chickpeas

Carrot Salad with Tahini Dressing and Roasted Chickpeas

Serves: 4 or 6 as a side

Dressing

• 1 medium garlic clove, minced
• 1/4 cup lemon juice
• 1/4 cup well-stirred tahini (see above)
• 2 tablespoons water, plus more if needed
• 3 tablespoons olive oil
• Salt and red pepper flakes to taste
• 1 tsp honey or agave
• If available: 1/2 tsp za’atar and sumac

Roasted Chickpeas

• 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained / patted dry on 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 cilantro (or on hand fresh herb)
• 1/4 cup shelled, salted pistachios, coarsely chopped (or on hand nut)

Salad Extras

• 1 cup chopped cauliflower
• 1 cup chopped beet
• 1/3 cup chopped sundried tomato (in oil)
• 2 cups pre made brown rice

1. Turn the oven on to 425 F. Line a baking pan with tinfoil.
2. Blend the ingredients of the dressing together. Taste and add spice as desired.
3. Toss the chickpeas with olive oil, sea salt, cumin until covered. Spread out on the baking pan and roast until they are browned and crispy. This will take between 15 and 20 minutes. Keep an eye on them, tossing occasionally to make sure they cook evenly. Set aside.
4. Grate carrots. Mix with cilantro, chopped pistachios, a large handful of roasted chickpeas and dressing. Stir until well mixed.
5. IF USING: roast cauliflower and beet at 425 F for about 15 minutes (using same process as chickpeas). Add cauliflower, beet and sundered tomato to salad mixture.

NOTE: Salad will keep in the fridge for a few days but add chickpeas and pistachios just before eating so they stay nice and crunchy.

Kate of Kate's Kitchen tagged us in this delicious recipe and kindly recommended our Marble Arch store for an assortment of ingredients.