Carrot Salad with Tahini, Chickpea and Pistachio



  • 1 3/4 cups cooked chickpeas (equivalent to one 15oz can)
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground cumin


  • 1lb carrots, peeled, coarsely grated
  • 1/4 cup coarsely chopped parsley
  • 1/4 cups shelled, salted pistachios, coarsely shopped


  • 1 medium garlic clove, minced
  • 1/4 cup lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons water, more if needed
  • 2 tablespoons olive oil
  • Salt and red pepper flakes to taste


  1. Roast the chickpeas: Heat oven to 425; toss chickpeas with salt, oil and cumin. Spread on a baking sheet and roast until brown and crisp – about 15-20 minutes. Remove from oven and set aside.
  2. Make the dressing: Whisk all ingredients together until smooth, adding more water if needed.
  3. Assemble salad: place grated carrots in a large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Sprinkle in chickpeas and pistachios.