Recipe: Carrot Tahini Salad

Recipe: Carrot Tahini Salad

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Andrea Bemis
Nov 29, 2015
(Image credit: Andrea Bemis)

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!

Carrot Tahini Salad with Spiced Chickpeas

Serves 6 as a side

  • 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

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.

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