Julienned carrots and chickpeas tossed in a sweet and spicy tahini dressing makes for the perfect side dish or vegetarian salad. This salad is filled to the brim with nutrients and can be prepared in under 15 minutes.
Happy Sunday! What is everyone getting into? Hopefully some fun fall festivities. Unfortunately, I’ve been a hermit all weekend due to a suspected viral bug. I typically have a hard time “taking it easy” but thanks to Netflix, my julienne peeler and peanut butter M&Ms, I’m maintaining some sense of sanity.
In light of feeling like roadkill, I had the craving to feed by body something extra nourishing. Enter, this carrot salad.
I love everything about carrots. The crunch. The flavor. The nutrient profile. The fact that they serve as the optimal vehicle of transportation for my hummus. Carrots dipped in hummus is hands down my favorite snack, so I figured it only made sense to transform it into a salad.
I absolutely love how creamy and flavorful this dressing is. I plan on making batches of it in the near future and using it on fish, chicken and green salads. The ingredient list is short and wholesome – just how I like it.
I tried serving this salad to my boyfriend (my trusted taste-tester) while he was watching football and told him it was julienned Doritos. I figured since he was so enamored in whatever game was on, only the color of the salad would resonate. Right? Wrong. Not only does he typically write off salads, but he strongly dislikes carrots (unless they’re drenched in dip). Oh well. More for MUAH 🙂
I’m thinking this salad would pair deliciously with a marinated salmon filet or grilled piece of chicken or pork. I ate it by itself and on top of a bed of arugula so far. I found that it tasted even better the next day after the carrots really soaked up the dressing and started to slightly soften.
I use this julienne peeler which works beautifully on carrots, zucchini, apples, etc. It’s a great alternative to bulky spiral slicers and lets you make nice long julienne strip for vegetable pasta and zoodles. Oh how I love thee.
For only 15 minutes of preparation, this salad should definitely work its way into your menu rotation this week!
Carrot and Chickpea Salad with Creamy Tahini Dressing
- 3-3.5 cups of julienned carrots ~4-5 large carrots
- 1/2 cup chickpeas I used canned, drained & rinsed
- 2 tbsp tahini
- 2 tbsp unsweetened cashew milk
- 2 tsp honey
- 1 tsp Sriracha
- 1 tsp sesame oil
- 1/2 tsp freshly grated ginger or 1/4 tsp ground
- Dash of salt and pepper
- Optional topping: sesame seeds
- In a medium-sized bowl, whisk dressing ingredients together until well combined. If dressing appears too think, add a little extra cashew milk.
- Pour dressing over carrots and mix until incorporated. Add in chickpeas and give the salad a final toss.
- Top with sesame seeds (optional) and serve!