Roasted Carrot and Chickpea Salad in Harissa-Tahini Sauce
This roasted “salad” combines many of the Middle Eastern flavors I enjoy and cook with regularly. The carrots shine through the spice b
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Cooking tools:
- Oven
- Baking sheet
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Colander
- Mixing bowl
- Whisk
- Serving platter
- Spoon
- Paper towel
Ingredients
- 5-6 carrots, peeled
- 4 tablespoons Bartenura Olive Oil, divided
- 1 teaspoon Tuscanini Sea Salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 clove garlic, roughly chopped
- 1 (15-ounce) can Haddar Chickpeas, drained and rinsed
- 3 tablespoons Haddar Tahini
- 1-3 tablespoons water
- 1 teaspoon harissa or green s’chug
- 1 tablespoon chopped cilantro
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