I was inspired by this salad from Smitten Kitchen. Smitten Kitchen is always a reliable source for fantastic recipes. This is a great, easy salad that comes together quickly. I’ve been on the search for some different kind of salads lately, and this is a great salad for the winter. The chickpeas add some protein, so this can work well as a light lunch, or as a side dish. The star of this dish is really the salad dressing. I’m not a huge fan of tahini, but the flavor of this dressing is really outstanding. It’s creamy and tangy, bright with lemon, and savory from the garlic. This is a great salad.
Adapted from Smitten Kitchen
- 1 cup raw pumpkin seeds
- 2 tsp olive oil
- 1/2 tsp cumin
- 1/4 tsp kosher salt
- 2 lbs carrots, peeled and coarsely grated
- 1 bunch parsley, chopped
- 1 head romaine, finely chopped
- 1 (15oz) can chickpeas, drained and rinsed
- 1 garlic clove, minced
- 1 lemon, juiced (about 1/4 cup)
- 3 Tbsp well-stirred tahini
- 2 Tbsp water
- 2 Tbsp olive oil
- salt and red pepper flakes, to taste
Preheat oven to 350°F. Mix pumpkin seeds with olive oil, cumin, and salt. Spread mixture on a baking sheet and place in the oven. Toast the seeds until the oven reaches temperature, or just beginning to turn golden. Remove from oven and let cool.
In a large bowl, toss the carrots, parsley, romaine, and chickpeas. Alternatively, mix the carrots and parsley, then layer the salad, with romaine on the bottom, then add carrots, then top with chickpeas.
In a measuring cup, whisk together the remaining ingredients. Pour dressing over the salad to taste and top with toasted pumpkin seeds.