Carrot Salad with Tahini, Crisped Chickpeas and Salted Pistachios Chickpeas 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels 1 tablespoon olive oil 1/2 teaspoon coarse sea salt 1/4 teaspoon ground cumin Salad 1 pound carrots, peeled and coarsely grated 1/4 cup coarsely chopped parsley 1/4 cup shelled, […] smitten kitchen http://ift.tt/1nGyNOY
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