Carrot Salad with Tahini and Chickpeas
Elma's Kitchen
Elma's Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Chickpeas
  • 1 3/4 cups cooked chickpeas, or 1 400gram can, drained and patted dry on paper towels
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground cumin
  • Salad
  • 500 gram carrots, peeled and coarsely grated
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup shelled, salted pistachios, coarsely chopped (I used cashew nuts instead)
  • Dressing
  • 1 medium garlic clove, minced
  • 1/4 cup lemon juice
  • 3 tablespoons well-stirred tahini
  • 2 tablespoons water, plus more if needed
  • 2 tablespoons olive oil (I reduced it to 1 tablespoon olive oil)
  • Salt and red pepper flakes to taste

Instructions

Comments

Log in or Register to write a comment.