carrot salad with tahini and crisped chickpeas Recipes

carrot salad with tahini and crisped chickpeas

I have been gushing in the margins about David Lebovitz’s carrot salad (pardon! salade de carottes râpées) since I made it for the first time four years ago. It’s exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you’re done. (You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. But then I started thinking about that carrot soup we talked about in the early days of 2013, which we finished with a lemony-tahini swirl and topped with cumin and sea salt roasted chickpeas and how fantastically filling it was, a real meal in a bowl, and decided we needed a fresh spring-summer spin on it.

salt and cumin-toasted chickpeas
a pound of carrots

I have zero regrets. While no carrot salad could or should replace the perfection of the French classic, this is equally deserving of a place in the annals, right alongside this harissa, feta and mint stunner a lovely person sent me four years ago. Zinging with lemon, nutty with tahini, flecked with parsley, topped with almost smoky roasted chickpeas and then some chopped salted pistachios, I don’t think I’ve ever had a bowl of grated carrots with so much complexity, so much to consider.

lemon tahini dressing

chopped salted pistachios

Along with you and your best summer cheer, of course, I think it would be welcome at any cook-out, maybe with some lamb skewers or even just with grilled pita wedges. On a weeknight, you could pile it atop some leafy greens for a more meal-like salad or serve it with the sesame-spiced turkey meatballs from my cookbook (which Orangette did a lovely lamb riff on recently). Or, for a lunch salad at work, keep the chickpeas separate and sprinkle them on as croutons before you eat it. It’s not a contest or anything, but obviously, your lunch bowl will be the prettiest.

carrot salad with lemon, tahini, crispy chickpeas

Carrots, previously: avocado salad with carrot-ginger dressing, carrot cake pancakes, carrot cake with maple-cream cheese frosting, carrot salad with harissa, feta and mint, carrot soup with miso and sesame, carrot soup with tahini and crisped chickpeas and pickled carrot sticks, roasted carrot and avocado salad

One year ago: Bowties with Sugar Snaps, Lemon and Ricotta
Two years ago: Strawberries and Cream Biscuits
Three years ago: Fudge Popsicles
Four years ago: Rustic Rhubarb Tarts and Scrambled Egg Toast
Five years ago: Raspberry Buttermilk Cake and Slaw Tartare
Six years ago: 30 Ways To Be a Good Guest and Haricot Vert with Shallots
Seven years ago: Coconut Pinkcherry Yogurt

Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios

Chickpeas
1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon ground cumin

Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped

Dressing
1 medium garlic clove, minced
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water, plus more if needed
2 tablespoons olive oil
Salt and red pepper flakes to taste

Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning; don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas (you’ll have extra and if you’re like us, won’t regret it) and pistachios and dig in.

Do ahead: Salad keeps well in the fridge for two days, however, I’d add the chickpeas and pistachios right before serving, so they don’t get soft.

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155 comments on carrot salad with tahini and crisped chickpeas

  1. The dressing reminds me of the one from the warm butternut squash salad with chickpeas. I say this only because I’ve bookmarked it for just the dressing at this point. (And I need more tahini as I write this.)

    Did Jacob just about plotz at Sesame Place? We were so good about keeping Lilli away from screens for the first year, but by the time she hit 14 months, she was walking over to our computer at five in the morning, signaling for us to show her Sesame Street Youtube clips. Thankfully, she adores Cookie Monster and not Elmo. I feel like we dodged a bullet on that one.

    1. deb

      Molly — Jacob never watched Sesame Street the program, however, he absorbed it from everything else and was Elmo-obsessed like every other kid from about 14 months to 2 or so years, and then promptly forgot about him. Thus, he didn’t freak out that much about the characters at Sesame Place (well, he recognized them, but didn’t run to them) but the rides are so wonderful for kids 2 to 7 (or even up to 10, I bet, it doesn’t matter if they’re no longer Sesame-obsessed) that he had a great time.

  2. aey5

    I was already planning on making those lamb meatballs this evening, and as soon as I saw this salad I decided I’ll have to make it too. Can I say “Great minds think alike?”

  3. Looks delicious – love the colour and flavour combination, in particular the roasted chickpeas – simple, fresh, healthy and delicious – my kind of salad! :D

  4. Ruthie

    Thanks always for the lovely recipes, Deb! Can’t wait to make this! My absolute favorite carrot salad has always been Dave Lebovitz’s you mention + golden raisins + slivered almonds.

  5. Susan

    This sounds wonderful. I was just asking myself the other evening, why I don’t prepare carrots more often. I really like them and include them in almost all vegetable combinations but rarely make them the star. A shame.

  6. This looks incredible and I want to make it right now – however, no tahini in my house due to a severe sesame allergy – what else do you think I could use? Miso? I’ve got that. No dairy either – another allergy. My brain’s not coming up with anything that is creamy enough. What if I just pureed some garbanzos? Hmmm…

  7. Erika

    This looks delish! Question: the only nuts I can eat are peanuts and pinenuts. Do you think I could sub one of those for the pistachios or would you just omit the nuts entirely? Thanks in advance!

    1. deb

      If you can’t eat nuts — I think toasted sesame seeds or pine nuts (if you’re okay with them) would be great here.

      If you can’t eat tahini — As another commenter mentioned, almond butter might be nice here. For more of a Japanese flavor profile, you might use this miso dressing. (Though it has sesame oil in it, which might defeat the purpose.)

      Two additions I didn’t mention — Some thin-sliced red onions (you can mellow them with a little lemon juice) or some chopped green olives (they were in my original plan but decided it was busy enough without them). Sliced scallions might be nice too.

  8. May I just say that the timing on this is absolutely perfect. After a long stretch of eating really badly, I’m finally emerging from under my rock to reclaim nutrition and colorful, fresh dishes– this is definitely lunch next week (and it WILL be the prettiest)!

    And might I add, the Lamb Meatballs with Feta and Lemon were nothing short of divine. *sigh*

  9. Deanna

    After a weekend of existing off my two favorite food groups, alcohol and cheese, this is exactly what I need to get back on track. I love carrots…now I just have to go find some pretty ones. Because I envision this even lovelier as a tri-color salad. And if I’m not eating bacon, I need to be eating extra pretty food.

  10. Hey Smitten Kitchen, I just added your blog to my RSS feeder and I have NO REGRETS. Zero. Nada. Not a one. That salad looks delicious and I am stopping by the grocery tonight for pistachios so I can make it. Thank you so much.

  11. Hahah I’m so relieved you said you forget to taste as you go, too. Whenever I watch cooking shows I’m always like “What idiots for not tasting” if the judges tell them it’s under seasoned. And then I promptly forget.

    This salad looks delicious!

  12. Um…this looks AMAZING!!! I love that it has all the same elements as the carrot soup but makes for such a different dish – and best of all, you’ve posted it just in time for me to make it for my guests tomorrow evening :-)

  13. LOVE David Lebovitz and this looks incredible – also had to chime in because your Carrot Soup + Tahini recipe is an eternal favorite in our house. we’ve made it probably ten times since you posted, and can’t wait to make this, too. YOU’RE GOOD WITH A CARROT, SMITTEN.

  14. Liz

    Well, I looooooove that carrot soup and didn’t make it nearly enough this winter, so looks like I have a new thing to eat! mmmm! Would I be crazy to add some scallions? (The truth is I’m crazy about scallions.)

  15. I make a very similar salad all of the time – it’s such a perfect student supper – but I’ve never thought to put tahini in it! Such a wonderful idea – I’ll certainly be making the alteration next time.

  16. This sounds amazing. I have a roasted carrot recipe on my blog that sounds very similar (carrots, parsley in harissa-tahini dressing) that’s amazing. I can’t wait to make it in this raw form with crispy chickpeas.

  17. Carrot salad is one of my favourites – it’s so light and summery, and adds a real punch of colour to the table. I often mix in some sliced green apple and a few raisins then dress it with a little lemon juice and olive oil. But I love how you’ve tossed in some chickpeas here – makes more of a meal of it.

  18. Q

    I don’t usually like making salad–too much chopping and washing and spinning, so fussy. THIS, though, is a salad I can get behind.

  19. I’m pretty sure it was you who got me into crispy/roasted chickpeas, and now I’m certainly addicted. How come I’ve never made a carrot salad before? This looks beautiful and delicious. Love finding recipes that I don’t want/have to change one bit :)

  20. Sara

    Summer version of your carrot soup with tahini and chickpeas.As always I love your recipe and idea. I will say though I am very much looking forward to learning a spanking new recipe from that creatively brilliant mind of yours. Perhaps something with sugar snap peas? :)

    1. deb

      Sarah — Thank you. There’s a Sugar Snap Slaw with cabbage (Napa works well), radishes, scallions, toasted sesame seeds and a ginger tahini-miso dressing in The Smitten Kitchen Cookbook that you might like. I love sugar snaps, too.

  21. Oh gawd yes. My husband lost his mind over the carrot soup last year. And this recipe will satisfy my preggo-cravings for raw fruits and veggies. Thanks!!

  22. I’m not sure my blog reflects how much I love and eat carrots. I love them, but I often avoid using them grated. There’s no good reason beyond the fact that I don’t like the act of grating them per se. Any tips to make it… I don’t know, more enjoyable (or at least faster)?

    1. deb

      To grate carrots — If you have a food processor, the grating blade on mine decimated 1 pound of carrots in less than 5 seconds. I suppose you could buy already grated carrots too; I know at TJs they always look pretty thick, in a nice way for salads.

      Trystate — Definitely think cilantro would work here if you like it.

  23. This looks incredible! I love chickpeas and I love salads. I will plan make this over the weekend because I actually have all of the ingredients!! Lovely.. thank you so much for sharing.

  24. Trystate

    Don’t ya think the parsley should be replaced, or at the least paired with, some fresh chopped cilantro? Just THE THING for this middle eastern taste profile.

  25. Gaynell

    I’d probably be the only one to eat it, cause I like interesting dishes like this…lol But I have a problem getting the chickpeas roasted right. I can never get them quite crisp enough. Am I not doing enough oil or not baking them long enough? I wish I knew…I don’t want to burn them…lol

  26. Jacque

    I’ve made the Carrot Salad, and I’m cooking my Chick Peas as I post this. Because of your excellent recommendation, I always peel my Chick Peas when making Hummus, now I’m wondering if I should peel for this lovely Carrot Salad? We’re harvesting carrots from our garden, so I’m looking forward to making the Carrot Soup soon.

    1. deb

      Jacque — You can, but in this case, I think the loose-ish skin provides extra crackle when roasted until crispy (especially if dried a bit first) so it’s a good thing to have.

      Gaynell — I find that chickpeas you soak and cook yourself crisp up better in the oven, usually because they’re less mushy to begin with. If buying canned, look for one that has nice-looking intact chickpeas inside (I swear by Goya brand for this, no this isn’t a sponsorship) and really leave them on paper towels or a kitchen towel for a while before roasting them (say 30 minutes, if you have it).

  27. This is why I love your blog! You can make amazing stuff out of great ingredients like Parisian butter, you know, etc., yeah, but making amazing stuff out of so-called “everyday” ingredients like carrots is the real challenge, and you seem to nail it a lot! :)
    p.s. Are you watching the Finals of the National Spelling Bee tonight? I’ll be on the stage, though not a competitor anymore…

  28. Lauren

    Hmmmm..Sesame Place, then Sesame spiced turkey meatballs in the same paragraph, will sesame “cookies” (as in big blue googly- eyed guy) be next? They are delicious when they come from an Italian bakery…why not a newer ( fresher) Smitten version? Oh, the tangents you lead us to..that’s why we love this blog!

  29. Thank you so much for sharing this recipe. My two little boys, my husband and myself are huuuuge fans of your carrot soup so I can’t wait to try this “summer version”.

  30. Jessica

    You have no idea how perfect this is! The whole drive home I was thinking that I have all the ingredients for the carrot soup, but it’s so sunny and I wish there was a salad version…. And NO WAY, that’s what I come home to read! Thank you! I’m off to go dry/roast some chickpeas :)

  31. Andrea

    This was crazy delicious. I could have eaten nothing but this for dinner. Great summer salad. I used Goya canned chick peas and they took a bit longer to crisp. It seemed like I could have left them in the oven forever. I’ll try to dry them for longer (at least 30 mins) before roasting next time.

  32. Marie

    Wow, I make both your carrot soup with chickpeas and David’s salade on a regular basis, but never thought to put the two together! Clearly this is why you do this for a living and I’m just an adoring reader. Making this tomorrow!

  33. I love carrot and chickpea salads there’s something about the super crunchiness of the grated carrots combined with the chickpeas that is irresistible.

  34. Nadia

    Tahini is the raw sesame paste used to make Tahina, the dressing described here. Subtle difference, but a common misconception in Middle Eastern/Mediterranean cuisine.

  35. That French one you speak of…Totally! I started making it from the Bonne Femme Cookbook but it’s basically the same as you describe. Incredibly simple yet complex in flavor. Now I’ll have to try this version since I love the ingredients so much.

  36. Kathy

    Might I suggest tossing the carrots first with 2 – 3 tlb. of orange juice. Then adding the dressing.
    My Israeli mother-in-law introduced me to the combo. It really brings out the carrots.

  37. Andrea

    Great salad!! Made it for dinner tonight, it serves two persons :) so good!! Thanks for the recipe, it’s definetly on my list for summer!

  38. Christian

    I made this tonight and it was great. Unfortunately my plan to use up some chickpeas from the fridge went wrong – they were gone bad. I thought they had been in the fridge a few days but later worked out it was more like 11 – oops. But I
    Had a can of white Italian cannellini beans in the cupboard and gave them the same treatment and it worked well ! There is clearly a whole world of crispy legumes to be tested !

  39. Looks like I’m adding another 2 Smitten recipes to my menu this week in addition to the bran muffins that I drooled over the other day. Thanks for suggesting the turkey meatballs from the book – they’ll be a great addition to this make-ahead salad for my busy upcoming week.

  40. Jacque

    This salad is delicious, I’ve been eating it for 2 days! You’re right, Deb, soaking and cooking Chick Peas is the ticket for getting them crunchy when they are roasted. I left the skins on, as you suggested, and they were perfect. This recipe is definitely a keeper!

  41. christine

    Just made this last night and it was SOOOO GOOOOOOD! I only had canned chickpeas, but drying them on the towel was a good tip. They leftovers chickpeas did get soft again, but heating them in a saute pan to recrisp did the trick for putting on my second round of carrot salad. I used cilantro and basil instead of parsley – mainly bc I just don’t like parsley :-) The cilantro and basil gave it a good flavor. I also didn’t have pistachios – I can imagine that puts them over the top! Thanks for the great recipe.

  42. Mangold

    Thank you for this wonderful recipe. Our lemon verbena is growing like crazy. I tried a little bit of verbena leaves in this salad and it was perfect. Different from the parsley version but definitely worth a try.

  43. Dina

    I love that carrot soup, Deb!!! And of course making it in a salad is a natural conclusion. I’ve been doing this already. But since I am Paleo (or Primal (I eat dairy)) I don’t eat the chickpeas. Believe me, I do not miss them. The 1st time I was making that carrot soup, I thought that you make first the tahini drizzle and then the chickpeas, so I thought, ok I can easily omit the chickpeas. It was only afterwards that I saw that you had mixed the chickpeas with the tahini & then topped them over the soup. I did not even notice! All I wanted was that tahini dressing in the soup! LOL So since I discovered that tahini drizzle (thank you!) it’s gone on pretty much everything!!! It has replaced hummus for me! :)

  44. East West Coast Girl

    I was so excited to see a vegan recipe touted by you, Deb. I hungrily scanned the recipe and saw lots of my favorite ingredients. Eager, I prepared it for a small dinner party.
    I didn’t change a thing. I’m sorry to report that the flavors were off. Maybe because the other dinner items weren’t Middle Eastern in nature? The tangy sauce seemed bitter. Scratching my head but that won’t deter me from using your other fabulous recipes.

  45. Vegetarian Lizzie

    This was such an amazing mix of flavors and *so easy* to prepare. I mean, seriously easy, and with ingredients I had on hand. Now, I had extra carrots on hand because I don’t normally enjoy them unless they are disguised under a thick layer of hummus. You’ve done what my parents would have once thought impossible: turned me into a lover of carrots. Thank you!

  46. Goodness who would think a carrot salad would elicit so much fervor. Hooray that carrots got a little respect in the last couple of days. What a wonderful variation of carrot salad. Totally different from anything I have in my book of tricks. Excellent.

  47. Nikki

    Yum – made this last night and it was the perfect complement to burgers on the grill. I served on top of some baby bibb lettuce, since I had it. I also subbed a pinch or two of Aleppo Pepper instead of red pepper flakes, and found that I could go light on the salt in the dressing because the pistachios were already salted, as were the Chickpeas that I roasted. Definitely suggest tasting/seasoning as you go with this one to get the right balance of flavors. Delicious.

  48. Vanessa

    Vegan, high protein, and delicious! I used Trader Joe’s canned chickpeas (not organic) and dried them on a paper towel for about 20 minutes beforehand. They crisped up in the toaster oven after about 25 minutes. Also, since I had TJ’s tahini sauce on hand which was about to expire, which includes some garlic and lemon juice already, I just mixed it up with olive oil and water and it was perfect. This will be a repeat offender in our kitchen.

  49. AMC

    Just made this and it’s very tasty. I, too, had problems getting the chickpeas crispy despite thorough pre-drying (took them out of the oven after nearly half an hour but, in retrospect, should have just kept them in for as long as it took).
    Still delicious. I calculated the calories, and it’s about 200 calories per serving at 6 servings; about 315 calories per serving at 4 servings (the latter portion size filled me up as dinner).

  50. Tish

    Sounds lovely. I think I’ll try it with a mix of carrot and beetroot – have another recipe which uses them together with pomegranatemolasses in the dressing and it is a favourite.

  51. Janette

    Hi, I made this and it is my new favorite salad…..this makes me very happy because I feel sick of salads lately :) Thanks.

  52. Kathryn

    This was so good! Didn’t have pistachios, but did have pine nuts so I roasted some and used them instead. Everyone (8 to table aged 11 – 61) loved it and took home the recipe. Can’t get better than that! Thanks for a great salad.

  53. Emily

    Just made this and think its really yummy and simple to put together. Only thing.. the olive oil smoked at 425˚ for me, so I will use an oil for high heat next time. Thanks for all the wonderful creations!

  54. Alexis (the second)

    This is an amazing salad! And for once I actually had nearly everything for a recipe in the pantry (except parsley), so it made for a quick trip to the store. I put it over greens, which was a nice contrast because the greens are bitter and the salad is a bit sweet. I also replaced the pistachio with pecan (I hate pistachios, sorry) and I think that worked well because of the sweetness of the nut. (My mom makes a carrot salad with pecans, raisins, and pineapple.)

    I definitely would dry the chickpeas longer next time, but I re-toasted them with the pecans in the oven, and that worked well to freshen and warm them up.

    Thinking of the other carrot salad with harissa, I paired this with Hot Sauce Glazed Tempeh from Veganomicon, which was a good pairing, I think, though more contrastive than some might like.

  55. Misty

    this salad is so good i’m embarrassed for it! it is so freaking good. I am amazed, in awe, and thankful!

    cannot get enough!

  56. Suzanne

    This salad is incredible! Like Alexis I used cashews rather than pistachios and baked the chickpeas for almost 30 minutes, until they were slightly brown and crispy.

  57. Katherine

    This is a really nice salad! It was too hot to turn on the oven, so I just added plain chickpeas and it still had plenty of flavor. Also left out the oil. Love it!

  58. I just made this and it tastes amazing! I added chicken for some protein, which made it even more delicious but it would be great with quinoa as a vegetarian option.

  59. Tan

    This salad was just amazing. I doubled it and wouldn’t change a thing. It will forever be in my recipe archives now! Thank you for this masterpiece :)

  60. Megan

    Just made this with my 3.5 year old. We both loved it and had fun making it. We served it with grilled pork and it made a wonderful early summer dinner. I plan on putting those delicious garbanzos in everything I make from here on out!

  61. Jeanne

    Okay, so I’ve been planning to make this salad since you posted it. Bought nice looking carrots, decided to cook dried beans in the pressure cooker(and they were beautiful) and didn’t realize I was out of cumin until I was tossing them with oil. Used ground coriander and garam masala and it was great! Thanks Deb!

    1. deb

      Katie — I’d say roughly one-third. I am kicking myself because I always mean to check this, but roughly, 1 pound of dried chickpeas = 2 cups. This time, I soaked them for a whole day (because I ran out of time that day to cook them) and they’d almost TRIPLED in size (they were in an 8-cup bowl and almost filled it); I suspect once they were cooked, they were easily 8 to 9 cups. Hope that helps.

  62. Sarah M.

    Made this with your Turkey Meatballs from the cookbook and can definitely say AWESOME combo. Thanks for the delicious dinner last night, Deb!

  63. Sunny

    Hi Deb, this may sound like a dumb question but what did you use to grate your carrots? I made this last night and it turned out well but my carrot shreds weren’t all neat and pretty like yours which is too bad because I used multi colored carrots. Just wondering if you have a grater you recommend or maybe you used a food processor shredding disc. Thanks! Very nice summery recipe.

    1. deb

      Sunny — I use the grating blade of my food processor, which does indeed create coarse gratings (I’m sure that’s word). I mentioned in an earlier comment that I totally understand if someone doesn’t feel like hand-grating and buys preshredded carrots from Trader Joe’s or the like (which I’ve used, and are also on the coarse side).

  64. sarah

    This is SO GOOD. I’ve made it 3 times since Sunday: Made it for a BBQ last weekend, then made a batch for my lunch for the week. Also made a batch for my husband to take to his office for his lunch. Stopping by the store tomorrow to buy more carrots… I love recipes that are simple and veggie forward and colorful. THANK YOU for a great recipe, it will be a summer staple for our family.

  65. Jane

    We ate this with your meatballs (made with lamb a la Orangette) last night, and because the link to the Fudge Popsicles from two years ago caught my eye, I thought, “what the heck?” and made a batch of those, too! Thanks!

  66. A

    I used cilantro because I didn’t have parsley (I suspect this changes the nature of the flavor quite a bit) and toasted the garbanzos under the broiler because it was too hot to turn the oven on full-blast, and this was freaking DELICIOUS. Supermarket chicken on the side… and it was totally relegated the side. : ) Extraordinary!

    Dressing is quite lemony… I like it but some may want to add it gradually? I have some roomies who have a hard time with tart. And does anybody have tips for keeping tahini from separating?!

  67. Susan H.

    I wanted to make this as soon as I read the recipe… and didn’t wait long. The salad was a hit our dinner party tonight as an accompaniment to grilled steak and a medley of grilled veggies. The flavors were earthy, yet bright. I doubled the amount of chickpeas and salad ingredients to serve 8, and made 1 1/2 times the dressing. The leftovers are already packed up for tomorrow’s lunch at the beach. Yum. Thanks, Deb!

  68. Kaitlyn

    Thank you, thank you! Completely simple but utterly delicious! Wanted an easy and light yet filling dinner and this was perfect, even for my veggie-skeptical husband. Going into the regular summer repertoire!!

  69. Susan

    If you’re taking this on a picnic and therefore not eating it right after it’s made, I’d add the suggested water to the dressing or the dressing may get lumpy. At least that’s what happened with we made it yesterday. Or take the dressing in a separate container and add it right before you eat it.

  70. Katie

    You may have been asked this question already, but what type of grater did you use for grating the carrots in this recipe? My standard cheese grater always turns carrots to mush.

    1. deb

      Katie — I used the grating blade of my FP, which does indeed yield more coarse strands than hand-grating. You might find pregrated carrots (I know Trader Joe’s sells them) easier to use here.

  71. Auntie Allyn

    OMG, I made this recipe earlier today and just had some for lunch . . . I could have eaten the whole bowlful! I’ve moved this recipe to my “favorite recipe” file!

  72. Amanda

    We made this for dinner tonight and it was delicious. We got good results just hand grating the carrots with a box grater. Definitely putting this one in the rotation!

  73. This looks positively fantastic and a match for our day! I’m going to try this tonight. I wanted to come by, too, because I’ve just referred to you and your cookbook on my blog. I’m enjoying your cookbook so much and have just made rhubarb muffins based on your Plum Poppy Seed Muffins from the cookbook. I’ve linked back to you here but, wasn’t certain what you’d prefer – home blog or an Amazon link? If you feel that you’d like me to chance the link as a reference or have anything to add, I am only happy to do so. wishes for a beautiful summer and kudos for such a beautiful cookbook! This was my first recipe that I’ve tried (or been inspired by) but I’ve read it many, many, times! You have such a beautiful writing voice and give so many fantastic details! Thank you.

  74. Adriana

    This was so good!!!! I made it following the recipe just as it is for lunch. In the evening I added some shredded zucchini left over from a chocolate zucchini bread, it was great. The next day I added some cooked chicken breast and more dressing, because we are 40 degrees C and I just wanted to eat something fresh. It was still great! Again thanks for such wonderful, healthy, easy, great recipes.

  75. Kim

    Made the recipe as is and won a friendly “Iron Chef” competition while on vacation with friends (the ingredient was carrots). Thanks for always having solid recipes that I can depend on.

  76. Anna

    I got a copy of My Paris Kitchen for my birthday last week, but haven’t cracked it open yet. I’m so excited! I made this tonight and it was the perfect refreshing vegetable dish I had been looking for that wasn’t roasted, steamed, or a boring green salad. Thanks for the inspiration!

  77. cathykc

    I loved this salad but wish I had read the comments about using dry chickpeas beforehand! I used canned and they never really crisped up. Loved the flavors and will definitely make again soon. Could not imagine not using the food processor for grating carrots! Thanks for your great and fun site Deb!

  78. Eleonore

    How far in advance could I make the dressing? Wondering if I could make the salad part and the dressing part the night before, cover individually, and put in the fridge and then the chickpeas/pistachios the next day and combine before I serve. Very excited to try this!

  79. michelle

    This was so delicious! I’m definitely converted to a fan of carrot salads. I love that it has some of the same flavors as hummus, but you get the wonderful texture of crispy chickpeas. I couldn’t find parsley at the farmer’s market, but I just used a bit of the carrot tops and it worked nicely.

  80. Thank you for this recipe! I made it as a main course and it was delicious. I ended up using cashew nuts because thats what I had in the house and it worked for me. Definitely going to be making this salad again (and again).

  81. Hannah

    I just made this with a mix of purple and standard carrots. I also added the red onion and olives as you suggested previously. It was the main meal and a great hit! Thank you!

  82. Anna

    LOVE this salad. It keeps really well, too!

    I like it with a splash of orange blossom water in the dressing. A little sprinkle of sumac is nice too.

  83. J.

    Thank you, Deb — this salad is SO good. My family keeps asking for it. It’s our new favorite. The balance is just perfect (though I don’t measure anything — just make loads of all of it to taste, and then spend the next few days throwing salads together!) Well done, lady!

  84. Tamsin

    This isn’t the sort of recipe I’d normally try but I had lots of carrots and half a jar of tahini so decided to give it a go – after all, when has SK ever let me down? I added an apple (it looked lonely) and some feta cheese and really enjoyed the result. The dressing is delicious, can’t wait to try the butternut and chickpea salad.

  85. This is so excellent! I used TJ’s organic rainbow carrots, twice the garlic, and added about 1/2 C chopped cashews plus some additional herbs (dill and Greek basil). This is a company dish! Well worth the time, Have made this twice in the last month and LOVE your recipes in general. Thanks!

  86. cristina

    Made this smitten recipe tonight and rated it as YUM! Used .5lb kohlrabi b/c I didn’t have enough rainbow carrots. Great recipe as is. I’ll add cilantro and sumac next time for kicks.

  87. Sara E

    I made this salad twice in 24 hours!! As a shortcut, I used “The Good Bean” roasted chickpeas, which I bought at Costco.

    Definitely Deb’s version would be better, but using pre-roasted chickpeas made this a quick and easy meal!

  88. I just made this and it was AMAZING. I had made crisped chickpeas last week to go with carrot soup and had some left over, so I re-crisped them in the oven and a little more cumin. I used cashews instead of the pistachios, because I had them. I did use pistachio oil in the dressing in place of olive oil to add a little of the flavor. So delicious! And ready in just a few minutes. Great recipe for Lent. Thanks for the recipe!
    I would definitely recommend making extra of the dressing–I wanted to eat it with a spoon. It was like Annie’s “Goddess” dressing.

  89. This has turned into my go-to dinner party favorite. I even make the crispy chick peas alone as a snack because that’s what happens to most of them if I don’t get them on to the salad in time. The dressing itself is also great on falafel or green salads. Fresh, fast and scrumptious. Perfect for my summer gathering tonight.

  90. Hello;
    Thank you for information. I am writing this review from Turkey. Tahini in a food product is very famous in Turkey, our country produces the best tahini “Metin Halva” company.

  91. TriciaPDX

    Perfect salad to take to a backyard party given by vegetarians! Of course, I didn’t have either parsley or pistachios, but I did have cilantro and pecans. Oh, boy, what a delicious complement to the carrots and dressing! I used about 2 Tbl of cilantro instead of 1/4 cup because it’s got a more aggressive flavor, but with the sweetness of rainbow carrots and pecans it could not have been more delightful.

  92. anna

    Carrots are much underrated; this salad looks wonderful, and with the crunchy chickpeas – even better. I’ve got a packed of roasted chickpeas so this’ll be tomorrow’s dinner.
    A sprinkle of sumac might go well.

  93. I made this carrot salad last weekend and we all LOVED it! I love tahini so I was sure that I was going to enjoy this recipe. I omitted the olives and used scallions instead of regular onions, but except that I followed exactly the recipe. The roasted chickpeas were also delicious — so much so that I made a little extra to enjoy as a snack over the weekend! Thanks Deb!

  94. Janna

    This looks delicious. And oddly enough, I just happened to make some crispy chickpeas last night and then I saw this recipe this morning. Perfect timing!

    Quick question though. Am going to a potluck tomorrow that will have about 20 people attending and would like to make this. I’ve got absolutely no feel for how much food to bring if everyone else is also bringing something. In your opinion, would doubling this recipe be enough? Tripling? And I’m quite OK with bringing the leftovers home for nibbling. ;-) Thank you!

    1. deb

      Janna — I have no idea how much to make for potlucks either because one never knows how much food there will be, but it probably can’t hurt to double it.

  95. Nita

    Made this for dins tonight with roasted new potatoes and chicken thighs roasted I honey mustard. This salad will be our summer salad of 2016. The only enhancement might be chopped avocado sprinkled on top…