Carrot salad with tahini and crisped chickpeas from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Skamper on November 28, 2023

    Agree with others this was good but not a standout. I crisped the chickpeas in the air fryer and they were very crispy (380F for about 15 minutes). The dressing was good.

  • anniecc on November 26, 2023

    Good but not life changing. Somehow the chickpeas and pistachios didn’t stand out enough against the soft carrot and the lemon and tahini in the dressing. Used pul biber instead of regular chile flakes.

  • Njpadget on May 15, 2017

    Great salad but I also found the chickpeas didn't particulate carry the cumin flavour. Next time I might use cumin seed instead of ground cumin. As it was I had some spare dukkah (sesame seed, but and spice mix) and added a good quantity of that as well which I felt gave both a good flavour and texture contrast

  • Rutabaga on February 24, 2015

    This carrot salad is very good, and works well made in advance. Next time, I would like to try adding smoked paprika or Aleppo pepper, as I think those would be a nice alternative to plan crushed red pepper. I found the chickpeas a little bland, even though I really like roasted chickpeas, so would season them with the paprika or Aleppo pepper, too.

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