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Carrot Tahini Salad with Sliced Chickpeas
found in Side Dishes - Vegetable Sides

Serves:    10    (original recipe serves 6)

icon Vegetarian

Prep: 15 minutes
Cook: 20 minutes

Difficulty:     
Moderate

A versatile salad - tuck into this healthy salad as a main dish or serve as a side salad.

Ingredients  scales
  • 5 tbsp olive oil5 tbsp olive oil
  • 12 tsp cayenne pepper12 tsp cayenne pepper

  • For The Chickpeas
  • 25oz chickpeas, rinsed, drained and patted dry25oz chickpeas, rinsed, drained and patted dry
  • 12 tsp ground cumin12 tsp ground cumin
  • 14 tsp cinnamon14 tsp cinnamon

  • For The Dressing
  • 134 garlic cloves, minced134 garlic cloves, minced
  • 7 tbsp tahini7 tbsp tahini
  • 334fl oz lemon juice334fl oz lemon juice
  • 134 tsp clear honey134 tsp clear honey
  • 1 tsp salt1 tsp salt

  • For The Salad
  • 5 carrots, shredded5 carrots, shredded
  • 1 red onion, small1 red onion, small
  • 412oz raisins412oz raisins
  • 112oz parsley, minced112oz parsley, minced
Directions

1
Preheat the oven to 220°C / 200°C (fan oven) / 425°F / Gas Mark 7. Toss the chickpeas with 134 tbsp oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.
2
Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.
3
In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.



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