Name: Recipe: Carrot Tahini Salad
Yield: 6
Ingredients: 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry; 1 tablespoon olive oil; 1/4 teaspoon ground cumin; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground cayenne pepper; Pinch of salt and pepper; 1 clove garlic, minced; 1/4 cup tahini; 1/4 cup lemon juice; 2 tablespoons olive oil; 1 teaspoon honey; 1/8 teaspoon ground cayenne; 1/2 teaspoon salt; 2 tablespoons minced parsley; Water to thin if necessary; 3 cups shredded carrots (from 3 to 4 medium-sized carrots); 1/2 small red onion, diced; 1/2 cup raisins; 1 cup fresh parsley, minced; Salt and pepper to taste

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This light and crunchy salad is such a welcome change after all the holiday indulgences. I love how easily this comes together, and the addition of the sweet raisins pair exceptionally well with the spiced chickpeas for a wonderful combination of sweet and savory.

(Image credit: Andrea Bemis)

To make the prep for this salad even easier, you can buy pre-shredded carrots at the grocery store. However, if you have the “grater” attachment on your food processor, that also works well!

Either way, this salad will be a bright addition to your table on a dark winter evening. Grab a fork!

Serve This With: One-Pot Orzo Pasta with Feta, Olives & Artichokes
Use Leftovers to Make: Mediterranean Veggie Pita Sandwiches

Comments

Serves 6 as a side

Nutritional Info

Ingredients

For the spiced chickpeas:

1
(15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon
olive oil
1/4 teaspoon
ground cumin
1/8 teaspoon
ground cinnamon
1/8 teaspoon
ground cayenne pepper
Pinch of salt and pepper

For the dressing:

1 clove
garlic, minced
1/4 cup
tahini
1/4 cup
lemon juice
2 tablespoons
olive oil
1 teaspoon
honey
1/8 teaspoon
ground cayenne
1/2 teaspoon
salt
2 tablespoons
minced parsley
Water to thin if necessary

For the salad:

3 cups
shredded carrots (from 3 to 4 medium-sized carrots)
1/2
small red onion, diced
1/2 cup
raisins
1 cup
fresh parsley, minced
Salt and pepper to taste

Instructions

Preheat the oven to 425°F. Toss the chickpeas with the 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.
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.
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.

Recipe Notes

The chickpeas should be added to the salad right before serving to ensure they stay crispy.

Save additional chickpeas in an airtight container at room temperature for 1 to 2 days.

Salad leftovers can be refrigerated in an airtight container for up to 5 days.

Originally published January 2015.