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

Serves:    4    (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
  • 2 tbsp olive oil2 tbsp olive oil
  • 14 tsp cayenne pepper14 tsp cayenne pepper

  • For The Chickpeas
  • 284g chickpeas, rinsed, drained and patted dry284g chickpeas, rinsed, drained and patted dry
  • 14 tsp ground cumin14 tsp ground cumin
  • 14 tsp cinnamon14 tsp cinnamon

  • For The Dressing
  • 34 garlic clove, minced34 garlic clove, minced
  • 234 tbsp tahini234 tbsp tahini
  • 40ml lemon juice40ml lemon juice
  • 34 tsp clear honey34 tsp clear honey
  • 12 tsp salt12 tsp salt

  • For The Salad
  • 2 carrots, shredded2 carrots, shredded
  • 12 red onion, small12 red onion, small
  • 50g raisins50g raisins
  • 17g parsley, minced17g parsley, minced
Directions

1
Preheat the oven to 220°C / 200°C (fan oven) / 425°F / Gas Mark 7. Toss the chickpeas with 34 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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