Warm Chickpea Salad with Carrots | Hearty Middle Eastern Lunch
(0)
30 min
Quick
Sezamo
O salată orientală caldă și sățioasă, bogată în proteine vegetale. Morcovii caramelizați la tigaie cu chimion și boia dulce se combină armonios cu năutul fraged, pătrunjelul proaspăt, sâmburii crocanți de rodie și un dressing catifelat de tahini cu lămâie și usturoi.
Ingredients
Preparation method
Preparing the vegetables and dressing
Peel the carrots and cut them into thin rounds or batons about 3 cm long. Rinse the canned chickpeas under cold running water and leave them to drain in a sieve.
For the dressing, whisk the tahini paste in a small bowl with the freshly squeezed juice of 1 lemon, the 2 finely minced garlic cloves, and 2-3 tablespoons of lukewarm water until you get a smooth, creamy emulsion. Season with a pinch of sea salt.
Cooking the vegetables in the pan
Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the sliced carrots and sauté for 8-10 minutes, stirring occasionally, until slightly softened and starting to caramelize around the edges.
Chef's tip
You can also roast the carrots and chickpeas in the oven at 200°C for 20-25 minutes on a baking sheet lined with parchment paper, if you prefer an even crispier texture.
The salad keeps well in the refrigerator for up to 3 days in an airtight container (add the fresh tahini sauce just before serving).
45 min
Under an hour
