Carrot Salad with Tahini and Crisped Chickpeas -

Carrot Salad with Tahini and Crisped Chickpeas

This refreshing salad combines shredded carrots, crispy chickpeas, and a creamy tahini dressing for a delicious and healthy meal.

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 servings

Calories 280 kcal

4 cups shredded carrots fresh and crunchy is what you want here, nothing too old or soggy
1 can (15 oz) chickpeas drained and rinsed, ready to become crisp little nuggets of yum
2 tablespoons tahini the creamy base that'll bring the whole salad together real nice
2 tablespoons olive oil for roasting those chickpeas till they get that golden crunch
1 tablespoon lemon juice adds that zingy brightness you gotta have
1 clove garlic minced, just a little kick of garlicky goodness
Salt and pepper to taste, but don't skimp or this salad ends up kinda flat
Fresh parsley chopped, for garnish that's as fresh as it looks
Optional extra a pinch of red pepper flakes if you feel like adding a little heat

Preheat your oven to 400°F (200°C). You want it ready for the chickpeas to crisp up nicely.
Drain and rinse chickpeas. Spread them out on a baking sheet and drizzle with olive oil. Toss with salt and pepper.
Roast chickpeas in the oven for about 20 minutes, shaking halfway through.
Pressure cook shredded carrots with a splash of water for 2-3 minutes. Use quick release mode to keep crunch.
Mix tahini, lemon juice, and minced garlic until smooth. Add carrots and crisp chickpeas, then toss everything gently together.
Sprinkle with fresh parsley before serving.

Serve this salad fresh for the best texture contrast. You can prepare the dressing and roast chickpeas in parallel to save time.