I rarely eat the same thing over and over again. Shockingly, I am not a fan of leftovers. But ever so rarely I come across something that I cannot stop eating and keep making over and over again. This chick pea and carrot salad with tahini has achieved such status around the Plate and Pour kitchen. I first made this dish in the spring, as you can probably tell from the gorgeous rainbow carrots below, and have been enjoying from spring to the end of summer!
At the start of spring, I just love the vibrant colors of beautiful rainbow carrots with deep purple, golden yellow, pearl white, and bright orange hues.
Chick peas and carrot coins are tossed with creamy tahini and lemon dressing and seasoned with smoked paprika, cumin, and red cayenne pepper. It is the perfect lunch or picnic dish.
I really love combining smoked paprika, cumin, and red cayenne pepper, and one of my favorites uses is in this quinoa with roasted summer squash and chick peas dish. I especially love the depth it brings to vegetarian dishes.
Other delicious carrot recipes you might like include:
- Carrot, cumin, and curry spice soup
- Alice Water's carrot and cilantro soup
- Farro salad with roasted carrot and rutabaga
- Shaved carrot, radish, fennel with lemony quinoa
- Spicy Moroccan carrots
Chick pea and carrot salad with tahini
1 can chick peas, rinsed and drained1 bunch carrots (about 1/2 lb), peeled and thinly sliced or shredded
3 green onions, thinly sliced
3 tbsp tahini
2 tbsp fresh lemon juice
3 tbsp water1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp red cayenne pepper
1/2 tsp sea salt
2 large cloves of garlic
In a small bowl, smash garlic with sea salt. Add tahini, water, and lemon juice and whisk until creamy and smooth. Add ground cumin, smoked paprika, and red cayenne pepper. Season with sea salt. In a large bowl, combine carrots and chick peas. Pour dressing on top and toss to combine. Taste and adjust lemon and salt as needed. Add green onions, combine gently. Serve cold or at room temperature.