Carrot and Tahini Salad with Crispy Cumin Chickpeas and Pistachios

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.

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