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Carrot Salad with Tahini Dressing

February 14, 2017

I finally found tahini in my local store, but it’s sold in a rather large jar so I was happy to find this recipe to use some of it up.  The carrot and crisped chickpea combo is similar to this carrot soup I’ve made (and also from the same blogger).

Difficulty: Easy
Prep Time: 20 min
Cook Time: 30 min
Total Time: 35 min
Yield: 4 servings
Taste: Good


1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin

1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
1-2 tablespoons olive oil
Salt and red pepper flakes to taste


1) Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 30 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

2) Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning.  Note, the sharpness of the lemon will be mellowed by the sweetness of the carrots.

3) Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you will likely have extra)and pistachios.

Do ahead: Salad keeps well in the fridge for two days, however, it would be best to add the chickpeas and pistachios right before serving, so they don’t get soft.

Source: Smitten Kitchen


From → Sauces, Side Dish

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