One of my favorite parts of summer is all of the yummy salads that are served at cookouts. I love being able to taste all of the different kinds. Vegetable salads, pasta salads, makes no difference to me. However, I don’t know that I’ve ever tried carrot salad before. I think because every version I’ve seen before has raisins in it. While I like raisins, carrots and raisins seem like an odd combo to me.
This salad was amazing. Great Mediterranean flavors that come together very quickly. My toddler even ate some, which is always a miracle. Take it to your next summer event. You’ll definitely have a unique offering that will be a big hit. Enjoy!
Carrot Salad with Chickpeas (Serves 8 or more)
1 (15-ounce) can chickpeas, rinsed well and drained
1 tablespoon olive oil
½ teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
¼ cup coarsely chopped cilantro
¼ cup chopped walnuts
1 garlic clove, minced
¼ cup lime juice
3 tablespoons tahini
2 tablespoons water
2 tablespoons olive oil
1. Heat oven to 425.
2. Toss chickpeas, one tablespoon olive oil, and cumin together. Spread evenly on a foil-lined baking sheet. Roast in oven until crisp, about 15-20 minutes. Toss occasionally during cooking. Revue from oven and set aside.
3. Place carrots in a large bowl. Toss with cilantro, walnuts, and chickpeas.
4. Combine remaining ingredients in a small bowl. Whisk until well combined. Toss with the carrot mixture. Can serve immediately or chill.
Nutritional Information (Amount per serving):
Protein: 4 g
Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 15 g
Fiber: 4 g
Sodium: 109 mg
Recipe Notes: I used a food processor on the carrots, which made the process go much faster. If using a regular grater, use the larger holes. The chickpeas can get a little bit soggy as it sits, but not horribly.
Source: adapted from Smitten Kitchen
Low iodine adjustment: Use no salt added chickpeas or cook your own from dried. Use unsalted tahini.