With Tahini, Chickpeas and Pistachios
Preheat oven to 425°F. Drain and rinse 1 (15.5-oz) can chickpeas; pat dry with paper towels. Toss chickpeas with 1 Tbsp olive oil, ½ tsp sea salt and ¼ tsp ground cumin. Spread in single layer on a sheet pan. Roast 15–20 minutes or until browned and crisped, tossing occasionally. Whisk ¼ cup lemon juice, 3 Tbsp tahini, 2 Tbsp olive oil, 2 Tbsp water, 1 minced garlic clove and sea salt and red pepper flakes to taste in a small bowl. Combine 1 lb peeled and coarsely grated carrots and ¼ cup coarsely chopped flat-leaf parsley in a large bowl; toss with two-thirds of dressing. Sprinkle with chickpeas and ¼ cup coarsely chopped salted pistachios. Serve with remaining dressing on the side. Serves 2–4.
Go to Parade.com/rice for Perelman’s tasty spin on wild rice.