Shredded Carrot Salad with Roasted Chickpeas and Parsley in a Lemon-Tahini Dressing

Sometimes I read about those super fit celebrities sharing their “diet tips” about how they just watch what they eat and avoid carbs, and I think, (as someone whose last meal – okay, every meal – would be pasta) ‘how in the world is that possible??’ Salads like this. That’s how it’s possible. This recipe gave me a clue about how you can eat healthily, feel completely full, get a packed serving of veggies instead of carbs, and also have it be so simple, complex and delicious that you might not even want anything else for dinner. Also, roasted chickpeas??? Yes. This is a Smitten Kitchen recipe that was adapted from another recipe, and I followed it almost to the letter since it seemed like a completely bizarre combo that I couldn’t wait to try. Enjoy. 

– 1 15oz. can chickpeas, rinsed, drained and dried pretty well
– 1 tbsp. EVOO
– 1/2 tsp. kosher salt
– 1/4 tsp. cumin
– 1 lb. carrots, washed, peeled & grated
– 1/4 C. chopped parsley

Lemon-Tahini Dressing
– 1/4 C. lemon juice (about 1 large lemon)
– 1 garlic clove, shredded
– 3 tbsp. tahini
– 2 tbsp. water
– 2 tbsp. EVOO

1. Heat oven to 425.

2. Toss rinsed, drained & dried chickpeas in a bowl with a glug of EVOO, the salt and cumin. Spread on a baking sheet and roast approx. 15-20 minutes until they’re crisp, shaking the pan occasionally. 

3. In a large bowl, combine the shredded carrots & parsley.

4. Combine the lemon, salt, & garlic. Then mix in the tahini, water & EVOO. Whisk until well combined & smooth.

5. Mix the dressing into the salad (don’t use all of it at first…kind of add and stir as you go). Top with roasted chickpeas and get ready to have one of the tastiest salads you’ll ever have. Pasta who?