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CHICKPEA AND CARROT SALAD WITH A SESAME DRESSING AND MAKE HUMMUS OUT OF LEFTOVERS!

Course Main Course, Salad, Side Dish
soaking time 8 hours
Author Lara Tulani

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

  1. 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!!!