Warm roasted carrot and chickpea salad with tahini dressing
A colorful salad that can be enjoyed warm or cold. The carrots are cut into sticks and roasted until tender and very sweet. The chickpeas are seasoned and baked until they have a slightly crunchy touch. To balance the sweetness of the carrots, we dress it with a tahini and lime juice sauce. Packed with flavors, vitamins, and protein, this salad is a perfect and light appetizer.
Ingredients (for two to three servings)
- 4 large carrots
- 1/2 can of chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground chili
- 1 sprig of thyme1 sprig of rosemary10-15 marinated black olives
- 3 sprigs of parsley
- 3 sprigs of dill
- 1 small bunch of mint
For the dressing:
- 2 teaspoons tahini
- 1 lime
- 4 tablespoons olive oil
- Salt, pepper, ground chili
Instructions
- Peel the carrots and cut them into sticks about 5 cm long and half a centimeter wide. Place them on a baking tray. Add the rosemary, thyme, salt, pepper, olive oil, and bake at 200°C (390°F) until the carrots start to brown (depending on your oven, this may take almost an hour).
- Rinse the chickpeas under water, drain, and place them on another baking tray lined with parchment paper. Season with cumin, coriander, and chili. Add a drizzle of olive oil, mix well, and bake at 200°C (390°F) until the chickpeas dry out and start to turn golden (some may pop—don’t worry!).
- In a bowl, combine the tahini with the olive oil. Add the juice of the lime. Add salt, pepper, and chili. Mix well until the dressing becomes very thick.
- Assemble the dish with the carrots, the chickpeas on top, the tahini dressing, the chopped herbs, and finally the olives, which pair wonderfully with the carrots. You can also sprinkle some black sesame seeds on top for decoration.