Spiced Chickpea and Carrot Salad

Name: Spiced Chickpea and Carrot Salad
Cook time: 25 min
Yield: 4 servings
Ingredients: 450 g carrots peeled, cut into 1 cm thick half-moons; 15 ml olive oil divided; 2 g ground cumin divided; 3 g kosher salt divided; 0.5 g black pepper divided; 400 g cooked chickpeas drained and rinsed if canned; 15 ml olive oil divided; 2 g ground cumin divided; 3 g kosher salt divided; 30 ml lemon juice freshly squeezed; 45 g tahini stirred smooth if separated; 2 clove garlic finely grated; 10 g honey or maple syrup for a vegan version; 30 ml water warm, for thinning the dressing; 0.5 g black pepper divided; 15 g flat-leaf parsley chopped; 40 g red onion very thinly sliced

This side combines roasted carrots and chickpeas with cumin, parsley, and a lemon-tahini dressing. The carrots bring sweetness and browning, the chickpeas add substance, and the dressing keeps the salad bright enough to serve warm or at room temperature.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

450 g carrots peeled, cut into 1 cm thick half-moons
15 ml olive oil divided
2 g ground cumin divided
3 g kosher salt divided
0.5 g black pepper divided
400 g cooked chickpeas drained and rinsed if canned
15 ml olive oil divided
2 g ground cumin divided
3 g kosher salt divided
30 ml lemon juice freshly squeezed
45 g tahini stirred smooth if separated
2 clove garlic finely grated
10 g honey or maple syrup for a vegan version
30 ml water warm, for thinning the dressing
0.5 g black pepper divided
15 g flat-leaf parsley chopped
40 g red onion very thinly sliced

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet is ready.
Toss the carrots with 15 ml olive oil, 2 g ground cumin, 3 g kosher salt, and 0.5 g black pepper. Spread on the baking sheet in a single layer and roast for 15 minutes. The carrots are starting to brown at the edges and are becoming tender.
Add the chickpeas to the same bowl with the remaining 15 ml olive oil, remaining 2 g ground cumin, and remaining 3 g kosher salt. Toss well, then scatter the chickpeas over the tray with the carrots. Roast 10 minutes more, until the chickpeas are hot and lightly crisped and the carrots are caramelized at the edges. The chickpeas are warmed through and the carrots are tender with browned spots.
While the vegetables roast, whisk the lemon juice, tahini, garlic, honey, warm water, and remaining 0.5 g black pepper in a small bowl until smooth and pourable. If needed, add a little more warm water only if the dressing is too thick; do not exceed the listed water amount. The dressing is smooth, pale, and just loose enough to coat the salad.
Transfer the roasted carrots and chickpeas to a large bowl. Add the parsley and the dressing, then toss gently. Fold in the sliced red onion, if using. Everything is evenly coated and the herbs are distributed throughout the salad.
Taste and adjust only if necessary with a small additional pinch of salt from the measured total, then serve warm or at room temperature. The salad tastes balanced: cumin-forward, bright with lemon, and lightly creamy from tahini.