Friday, November 14, 2014

Carrot salad with crispy chickpeas

This was a delicious salad developed by Smitten Kitchen. I absolutely liked the combo, and the ingredients are simple staples (which is rare for most fancy food bloggers' recipes).

1 lb carrots
0.25 cup fresh parsley
15 oz canned chickpeas
1 tbsp olive oil
0.5 tsp salt
0.25 tsp cumin

1 garlic clove
0.25 cup lemon juice
3 tbsp tahini
2 tbsp water
1 tbsp olive oil
pepper flakes

Drain the chickpeas. Preheat the oven to 425F. Toss the chickpeas with 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp cumin. Spread out onto a sheet pan. Roast for 15-20 minutes, until golden brown.

Whisk together minced garlic, lemon juice, tahini, water, olive oil, salt and pepper flakes. Set aside.

Shred carrots and toss with fresh parsley. Mix with dressing. Top with crispy chickpeas right before serving. Delicious!

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