I created this salad on occasion of a friends garden party. The salad goes well in combination with other salads especially quinoa salad, rice salad, and greens.
If you have leftovers, you can add the salad to a blender, add in some garlic, lemon juice, tahini, olive oil and a little salt and you will end up with a delicious hummus.
I’m sure you will love it!
CHICKPEA AND CARROT SALAD WITH A SESAME DRESSING AND MAKE HUMMUS OUT OF LEFTOVERS!
Ingredients
- 2 Cups chickpeas soak over night or for at least 8 hours
- 2 big onions sauté slice
- 1 kg carrots peeled and cut into rounds
- 1 dash olive oil
- 2 lemons zest and juice
- 3 tbsp tahini
- 3 tbsp toasted sesame oil
- 2 bunches italian parsley
- 3 tbs sesame seeds toasted
- salt to taste
Instructions
-
SALAD
1. Soak the chickpeas in plenty of water overnight or for at least 8 hours.
2. Drain and cook the soaked chickpeas for about 45 minutes or until tender.
3. Meanwhile, peel the onions and sauté slice them.
4. Peel the carrots and cut them into 1/2" rounds.
5. In a sauté pan add the olive oil and let it heat a little over a medium flame, add the onions and the salt and let the onions glaze for a minute or two, then add the carrots. When the carrots are tender, set aside.
DRESSING
1. Add the zest of one lemon to a jar, then add the lemon juice, tahini, toasted sesame, salt, and parsley. close the jar well and shake until the dressing is uniform.
2. toast the sesame seeds in a sauté pan over a medium flame for 3 minutes, make sure not to burn them.
ASSEMBLING
1. Add all the components to a large bowl mix well and sprinkle with the sesame seeds and some fresh parsley for decoration.
HUMMUS
If you end up with leftovers add the salad to a high-performance blender, add some water, lemon juice, tahini, olive oil, garlic, cumin, and salt to taste and blend until you get a smooth consistency. Depending on how much leftovers you have the amount of the additional ingredients varies, therefore I did not want to add any measurements.
Bon Apetit!!!