Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios

Name: Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios
Ingredients: 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels; 1 tablespoon olive oil; 1/2 teaspoon coarse sea salt; 1/4 teaspoon ground cumin; 1 pound carrots, peeled and coarsely grated; 1/4 cup coarsely chopped parsley; 1/4 cup shelled, salted pistachios, coarsely chopped; 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

fullbellyfarm.com

Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios Recipe from: Smitten Kitchen Everyday, by Deb Perelman Ingredients Chickpeas 1 3/4 cups

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Ingredients

1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
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