Carrot and Chickpea Salad


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Image and video hosting by TinyPic

Image and video hosting by TinyPic

I pulled up the last of the carrots this past weekend. To honor their long-lasting season, I made a salad that used them as the focus instead of as just the garnish. This recipe comes from TWO of my favorite food bloggers: Deb Perelman and David Lebovitz. Deb’s Smitten Kitchen just posted this last week, and of course I had to try it. I didn’t change much–mostly just sunflower seeds instead of pistachios only because I forgot to get those at the store–so most all the ingredients and instructions are Deb’s. It’s a good summery salad that has the right blend of sweet and savory.


1 15 oz. can chickpeas
1 T olive oil
1/2 t kosher salt
2 t cumin
1 lb carrots
1/4 c parsley
1/4 c sunflower seeds
1 garlic clove, chopped
1/4 c lemon juice
3 T tahini
2 T water
2 T olive oil
crushed jalapeno flakes  (or crushed red pepper flakes)


First, heat your oven to 450 degrees. Rinse the chickpeas and pat them dry. Combine the 1 T olive oil and 1/2 t salt and 2 t cumin in a bowl. Dump in the chickpeas and coat them well. Put them on a baking sheet and cook for about 20 minutes. Next, make the dressing. Combine the garlic, lemon juice, tahini, water, and 2 T olive oil, and pepper flakes in a mason jar and shake well. Next, grate the carrots, chop the parsley, and combine in a bowl. Stir in the dressing. Right before you’re ready to serve, add the nuts and the chickpeas. (If you add them too early, they’ll get soggy.) We ate it with pork chops, lettuce from our garden, roasted potatoes, and Gary’s homebrewed beer.

Related Recipes:

Smitten Kitchen: Carrot salad with tahini and crisped chickpeas

David Lebovitz: Salade de carottes râpées

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