Carrot Tahini Salad with Sliced Chickpeas
found in Side Dishes - Vegetable Sides
 | 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
- 4 tbsp olive oil
- 1⁄2 tsp cayenne pepper
- 567g chickpeas, rinsed, drained and patted dry
- 1⁄2 tsp ground cumin
- 1⁄4 tsp cinnamon
- 11⁄2 garlic cloves, minced
- 51⁄2 tbsp tahini
- 80ml lemon juice
- 11⁄2 tsp clear honey
- 3⁄4 tsp salt
- 4 carrots, shredded
- 3⁄4 red onion, small
- 100g raisins
- 34g parsley, minced
For The Chickpeas
For The Dressing
For The Salad
Directions
1
Preheat the oven to 220°C / 200°C (fan oven) / 425°F / Gas Mark 7. Toss the chickpeas with 11⁄2 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.
