Shaved Carrot Salad with Tahini, Crispy Chickpeas & Fresh Herbs

Because I love any excuse for carrots and crispy chickpeas and herbs and a yummy tahini vinaigrette… here’s a delish salad/side recipe that is chock-full of awesome autumnal vibes. It may look like a lot of ingredients, but I promise they are all ones you (most likely) already have in your pantry/fridge, and this dish comes together super easily + keeps super well in the fridge (though the chickpeas get a little less crispy). This recipe is adapted from the always wonderful Deb Perelman, of Smitten Kitchen.

SHAVED CARROT SALAD WITH TAHINI, CRISPY CHICKPEAS AND FRESH HERBS

Photo Credit: Deb Perelman, Smitten Kitchen

INGREDIENTS

Roasted Chickpeas

  • 1 15-ounce can chickpeas, drained and patted dry on paper towels

  • 1 tablespoon olive oil

  • 1/2 teaspoon coarse sea salt

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon paprika

Salad

  • 2 pounds carrots, peeled and coarsely grated

  • 1/2 cup roughly chopped fresh parsley

  • 1/2 cup shelled, salted pistachios, coarsely chopped

Tahini Dressing

  • 1 large garlic clove, minced

  • 1/3 cup lemon juice

  • 1/3 cup well-stirred tahini

  • 3 tablespoons olive oil

  • 2-4 tablespoons water, plus more if needed

  • Salt and red pepper flakes to taste

PREPARATION

  1. Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt, cumin and paprika 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 20 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. Prep the salad: Grate the carrots, chop the parsley and pistachios, and combine in a bowl.

  3. Make the dressing: Combine ingredients together in a jar and shake until well combined, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning – don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

  4. Assemble salad: Add the roasted chickpeas to the bowl of grated carrots, parsley, and pistachios. Mix in the dressing and stir gently to combine. Taste and adjust seasoning (adding more salt, lemon juice, etc) as needed. To serve, sprinkle with additional pistachios and parsley.