Grated Carrot & Chickpea Salad

Adapted from: Deb Perelman

Serves: 5-6

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

1 can (420 g / 15.5 oz) chickpeas

1 tbsp olive oil

1/2 tsp coarse sea salt

1/4 tsp cumin

450 g (1 lb or 3 large) carrots, coarsely grated

1/4 cup parsley, roughly chopped

1/4 cup salted pistachios, roughly chopped (or roasted pepitas)

Dressing:

1/4 cup lemon juice

3 tbsp tahini

2 tbsp water

2 tbsp olive oil

1 garlic clove, minced

salt & red chili flake, to taste

It's the middle of summer so salads and not-cooking are calling. I even modified this recipe to cook the chickpeas on the stovetop because I won't oven in this heat. Well she's a keeper! The earthiness of the tahini and chickpeas contrast to the bright lemon juice and sweet carrots. Add a bit of salty crunch with the pistachio and now we're talking a full palate! Nut-free? Use roasted salted pepitas or other seeds for that extra bit of protein and salty crunch. The salad pairs well with white fish, or as I tried: battered fish picked up from my local fish and chips shop because it was too hot to oven. 

Ingredients:
1 can (420 g / 15.5 oz) chickpeas

1 tbsp olive oil

1/2 tsp coarse sea salt

1/4 tsp cumin

450 g (1 lb or 3 large) carrots, coarsely grated

1/4 cup parsley, roughly chopped

1/4 cup salted pistachios, roughly chopped (or roasted pepitas)

Dressing:

1/4 cup lemon juice

3 tbsp tahini

2 tbsp water

2 tbsp olive oil

1 garlic clove, minced

salt & red chili flake, to taste

Directions:
1. Heat a large pan and mix in the chickpeas, olive oil, salt, and cumin. Heat the chickpeas until sizzling, then turn the heat to low. 

2. Stir the chickpeas occasionally and cook until browning and crispy (10-15 minutes). Then remove from heat and allow to cool. 

3. Meanwhile, in a large bowl, combine the shredded carrot and parsley and set aside. 

4. To make the dressing, whisk the dressing ingredients together until creamy or smooth. 

5. Pour the dressing in with the carrots & parsley and toss to coat. Mix in the cooled chickpeas now if you don't mind them softening, or wait to top them before serving. 

6. Top the salad with pistachios and serve cold.