We're doing our best to be healthy, eating a lot of vegetables.
I'm also trying to eat more vegetarian meals.
When I saw this salad on SmittenKitchen I knew I had to try it.
Mostly because it contains ingredients which I have in the house and it looked pretty easy.
It really is delicious and I love the tahini dressing. Definitely a good salad for warm summer days!
Here is a link to the full recipe on smittenkitchen.com and here is a copy with my comments:
Chickpeas
1 3/4 cups cooked chickpeas, or 1 400gram can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
Salad
500 gram carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped (I used cashew nuts instead)
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil (I reduced it to 1 tablespoon olive oil)
Salt and red pepper flakes to taste
Roast chickpeas: Heat oven to 220 degrees C. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.
Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and enjoy.
I served it with pita bread and a green salad for dinner - yummy!
I'm also trying to eat more vegetarian meals.
When I saw this salad on SmittenKitchen I knew I had to try it.
Mostly because it contains ingredients which I have in the house and it looked pretty easy.
It really is delicious and I love the tahini dressing. Definitely a good salad for warm summer days!
Here is a link to the full recipe on smittenkitchen.com and here is a copy with my comments:
Chickpeas
1 3/4 cups cooked chickpeas, or 1 400gram can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
Salad
500 gram carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped (I used cashew nuts instead)
Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil (I reduced it to 1 tablespoon olive oil)
Salt and red pepper flakes to taste
Roast chickpeas: Heat oven to 220 degrees C. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.
Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.
Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios and enjoy.
I served it with pita bread and a green salad for dinner - yummy!
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