I really wanted to try this recipe in order to make the roasted chickpeas. I have heard they are a great protein snack. I made come extra in order to keep them on hand for the next few days. Let’s see if they disappear.
The basis for this dish comes from a Smitten Kitchen recipe. I added a few things to the dressing and the salad itself in order to finish up the veggies in our fridge. I have included the extra veggies as EXTRAS at the bottom of the ingredients list. Of course, you can add, subtract anything you like.
I have talked about tahini before, but I want to reiterate that fresh tahini paste is nothing like what most westerners think of as tahini. After trying tahini I brought back from Israel, Corey says that regular tahini now tastes rancid to him. I don’t think it is quite that bad and it is fine to use in recipes, but the flavor of real tahini paste is infinitely better. You can find it in Middle Eastern stores or order it online–it will be worth the effort (and if you get two containers they will last you for a month or two). If you are in the states, here is a link to a recommended brand. If you are in London, there is a great store called Green Valley near Marble Arch that sells a good brand of tahini paste. (While you are there pick up spices such as Za’atar and Sumac).
Image taken from Smitten Kitchen
Carrot Salad with Tahini Dressing and Roasted Chickpeas
Serves 4 or 6 as a side
- 1 medium garlic clove, minced
- 1/4 cup lemon juice
- 1/4 cup well-stirred tahini (see above)
- 2 tablespoons water, plus more if needed
- 3 tablespoons olive oil
- Salt and red pepper flakes to taste
- 1 tsp honey or agave
- If available: 1/2 tsp za’atar and sumac
- 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained / patted dry on 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 cilantro (or on hand fresh herb)
- 1/4 cup shelled, salted pistachios, coarsely chopped (or on hand nut)
- 1 cup chopped cauliflower
- 1 cup chopped beet
- 1/3 cup chopped sundried tomato (in oil)
- 2 cups pre made brown rice
- Turn the oven on to 425 F. Line a baking pan with tinfoil.
- Blend the ingredients of the dressing together. Taste and add spice as desired.
- Toss the chickpeas with olive oil, sea salt, cumin until covered. Spread out on the baking pan and roast until they are browned and crispy. This will take between 15 and 20 minutes. Keep an eye on them, tossing occasionally to make sure they cook evenly. Set aside.
- Grate carrots. Mix with cilantro, chopped pistachios, a large handful of roasted chickpeas and dressing. Stir until well mixed.
- IF USING: roast cauliflower and beet at 425 F for about 15 minutes (using same process as chickpeas). Add cauliflower, beet and sundered tomato to salad mixture.
NOTE: Salad will keep in the fridge for a few days but add chickpeas and pistachios just before eating so they stay nice and crunchy.