Cooking The Books - Carrot Salad, With Tahini & Crisped Chickpeas

Cooking The Books - Carrot Salad, With Tahini & Crisped Chickpeas

If you haven’t come across Deb Perelman before, aka Smitten Kitchen, I would hugely recommend her if you love food and cooking.   She can be found at smittenkitchen.com or @smittenkitchen.

From her New York apartment she churns out one beautiful recipe after another, all with inspiring photographs, and making you wish you knew her personally, and cook just sit down and tuck in.

This simple carrot salad is one of those lovely little recipes where you can play around with some of the elements and use as a base for a side salad on a regular basis.  It’s kind of like grated carrots in hummus, but fresher.  I would play with adding grated beetroot, or perhaps white cabbage or kohl rabi, and also tweak the nuts and seasoning depending on mood.

Adapted from her “Smitten Kitten Everyday” – Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachio (although I used mixed nuts)

Decant a tin of chickpeas (or use dried ones, soaked and cooked until soft – about 240g) into a bowl and coat with 1 tbsp olive oil, ½ tsp salt and ¼ tsp cumin.  Cook on a baking tray in a hot oven at 220C/Gas 7 for about 20 minutes until browned and crisp.   Toss them occasionally to ensure even browning.

Make a dressing by whisking 1 crushed garlic clove, 4 tbsp lemon juice, 3 tbsp tahini, 2 tbsp water, 2 tbsp olive oil, plus salt and pepper, and (optional) chilli flakes to taste.

Grate about 455g (1lb) carrots, and mix with a 15g chopped fresh parsley.  Add 30g chopped nuts of your choice.

Fold half the dressing into the carrot and parsley mix until coated, adding more to your desired level of dressing.   Top with as many chickpeas as you like.  

You may have leftover dressing and chickpeas to use as you prefer.  The chickpeas are great as a snack, and the dressing thrown on mixed leaves.