This salad was inspired by, and is slightly adapted from, this Smitten Kitchen recipe. I found this combination of flavors unexpected, light and refreshing.
To make this #dinnerdoneby9am I make the dressing, combine the carrots and parsley and toss with dressing and roast the chickpeas. Then I refrigerate the dressed carrots all day, and store the chickpeas at room temperature. Then add the chickpeas and sunflower seeds to the salad just before serving.
Chickpeas
-1 15-ounce can chickpeas, drained and patted dry on paper towels
-1 tablespoon olive oil
-1/2 teaspoon coarse sea salt
-1/4 teaspoon ground cumin
-1/8 teaspoon cayenne
Salad
-1 pound carrots, peeled and coarsely grated
-1/4 cup coarsely chopped parsley
-1/4 cup shelled sunflower seeds
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
-Salt and red pepper flakes to taste
Roast chickpeas: Heat oven to 425 degrees F. 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 sunflower seeds and dig in.
