Over the past year my consumption of pulses (chickpeas, lentils, legumes) has skyrocketed. And it’s not just because they’re cheap; they’re also packed full of healthy nutrients, can be stored for a long stretch of time in my kitchen cupboards, and are a kind protein alternative to meat (which I still eat, just less frequently).
On my ongoing journey to “fall in love with fresh vegetables,” I’ve found inspiration in the flavours of the Levant; Israel, Jordan, Syria, and Lebanon. This flavourful salad offers crunchy carrots, tossed in creamy tahini, spritzed with lemon, muddled with fresh herbs and topped with crispy cumin toasted chickpeas and salty pistachios.
1 lb carrots, peeled, coarsely grated
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped pistachios
1 3/4 cups cooked chickpeas
3 Tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 cup lemon juice
3 Tablespoons tahini
2 Tablespoons of water
Salt and Pepper to taste
For the chickpeas:
Heat the oven to 425F. Toss chickpeas in 1 tablespoon of olive oil, salt and cumin until coated. Spread chickpeas on baking sheet or pan and roast in the oven until browned, 15-20 minutes. Toss occasionally to ensure they toast evenly.
For the dressing:
Whisk together garlic, lemon juice, tahini, water, 2 tablespoons olive oil and salt and pepper in a bowl.
For the salad:
Place the carrots in a large bowl and toss with parsley. Add dressing and incorporate fully. Sprinkle with chickpeas and pistachios.