Moroccan Spiced Chickpea and Roasted Carrot Salad with Tahini Dressing
20min
35min
4
385
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Chef's Note
This salad is best served warm or at room temperature for optimal flavor development. The spice-coated chickpeas benefit from a few minutes of cooling after tossing so the spices fully adhere. If preparing ahead, keep components separate and assemble just before serving to maintain the contrast between warm roasted carrots and the creamy tahini dressing. The pomegranate seeds add both visual appeal and bright bursts of tartness that balance the rich tahini beautifully.
Tags
Ingredients
1 lb carrots
1 cup dried chickpeas
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
0.5 tsp ground ginger
0.25 tsp cayenne pepper
0.33 cup tahini
3 TBSP fresh lemon juice
2 cloves garlic cloves
4 TBSP extra virgin olive oil
1.5 tsp kosher salt
0.5 tsp black pepper
0.25 cup fresh cilantro
0.5 cup pomegranate seeds
Instructions
- 1
Soak 1 cup dried chickpeas in 4 cups cold water for at least 8 hours or overnight. Drain and rinse well.
- 2
Place soaked chickpeas in a large pot with 6 cups fresh water. Bring to a boil, then reduce heat and simmer for 35-45 minutes until tender but not falling apart. Drain and set aside to cool slightly.
- 3
While chickpeas cook, preheat oven to 425°F (220°C).
- 4
Wash and peel 1 lb carrots. Cut into 2-inch pieces, then halve lengthwise to create uniform chunks.
- 5
Toss carrot pieces with 2 TBSP olive oil, 0.75 tsp kosher salt, and 0.25 tsp black pepper on a baking sheet.
- 6
Roast carrots for 25-30 minutes, stirring halfway through, until deeply caramelized and tender.
- 7
While carrots roast, prepare the spice blend: combine 1.5 tsp cumin, 1 tsp coriander, 1 tsp paprika, 0.5 tsp ground ginger, and 0.25 tsp cayenne pepper in a small bowl.
- 8
In a medium bowl, toss warm cooked chickpeas with the spice blend and 1 TBSP olive oil until evenly coated. Season with 0.25 tsp kosher salt and 0.25 tsp black pepper. Let cool for 5 minutes.
- 9
Prepare the tahini dressing: mince 2 garlic cloves very finely. In a small bowl, whisk together 0.33 cup tahini, 3 TBSP fresh lemon juice, minced garlic, and 3 TBSP warm water until smooth and pourable. Add additional water 1 TBSP at a time if needed to reach desired consistency. Season with remaining 0.5 tsp kosher salt.
- 10
Finely chop 0.25 cup fresh cilantro.
- 11
Assemble the salad: divide spiced chickpeas and roasted carrots among four serving bowls or plates.
- 12
Drizzle each serving with tahini dressing (approximately 2.5 TBSP per plate).
- 13
Garnish each salad with 2 TBSP pomegranate seeds and 1 TBSP fresh cilantro.
- 14
Serve immediately while carrots are still warm and chickpeas retain their spiced flavor.
Nutrition Information (per serving)
385
13g
42g
18g
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