CAR­ROT SALAD

With Tahini, Chick­peas and Pis­ta­chios

Albuquerque Journal - Parade - - Community Table -

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.

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