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

Serves:    2    (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
  • 1 tbsp olive oil1 tbsp olive oil
  • 14 tsp cayenne pepper14 tsp cayenne pepper

  • For The Chickpeas
  • 142g chickpeas, rinsed, drained and patted dry142g chickpeas, rinsed, drained and patted dry
  • 14 tsp ground cumin14 tsp ground cumin
  • 14 tsp cinnamon14 tsp cinnamon

  • For The Dressing
  • 12 garlic clove, minced12 garlic clove, minced
  • 112 tbsp tahini112 tbsp tahini
  • 20ml lemon juice20ml lemon juice
  • 12 tsp clear honey12 tsp clear honey
  • 14 tsp salt14 tsp salt

  • For The Salad
  • 1 carrot, shredded1 carrot, shredded
  • 14 red onion, small14 red onion, small
  • 25g raisins25g raisins
  • 812g parsley, minced812g parsley, minced
Directions

1
Preheat the oven to 220°C / 200°C (fan oven) / 425°F / Gas Mark 7. Toss the chickpeas with 12 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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