Try this Carrot salad with tahini and crisped chickpeas recipe, or contribute your own.
Suggest a better descriptionSource: Smitten Kitchen
Roast Chickpeas.
Heat oven to 425. Toss chickpeas with one T olive oil, salt and cumin. Spread on baking sheet. Roast 15 to 20 min.
Dressing.
Whisk garlic, lemon juice, tahini, water, 2 T olive oil, and salt and red pepper. Dont's worry if it tastes a little sharp on the lemon. It will marry perfectly with the sweet carrots.
Salad.
Place carrots, chick peas, pistachios and parsely in a bowl and toss. Add dressing a little at a time. You probably won't use all of it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 353 | ||
Calories from Fat: 92 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 219.2mg | 8 % | |
Potassium 924.3mg | 24 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 14.9g | 60 % | |
Sugars, other 38g | ||
Protein 15.9g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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