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.
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!
Carrot Tahini Salad with Spiced Chickpeas
Serves 6 as a side
- For the spiced chickpeas:
(15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
ground cayenne pepper
Pinch of salt and pepper
- For the dressing:
Water to thin if necessary
- For the salad:
shredded carrots (from 3 to 4 medium-sized carrots)
small red onion, diced
fresh parsley, minced
Salt and pepper to taste
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.
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.