Carrot Salad with Aleppo Chickpeas & Date Vinaigrette
Serves 1
Directions
- 1Roughly chop chickpeas and walnuts.
- 2Roughly chop pistachios.
- 3Spread chopped chickpeas and nuts on a baking sheet lined with parchment paper.
- 4Season the chickpeas and nuts with cinnamon, coriander, cumin, and Aleppo pepper.
- 5Drizzle with oil.
- 6Shred carrots.
- 7Slice scallions.
- 8Thinly slice red onion.
- 9Place sliced scallions and red onion in a bowl with ice water to mellow out.
- 10Roast chickpeas and nuts in the oven, adding the nuts a little later so they don't burn.
- 11Pit and chop dates for the vinaigrette.
- 12Grate lemon zest into the bowl with chopped dates.
- 13Squeeze lemon juice into the bowl.
- 14Add salt and Aleppo pepper to the vinaigrette mixture.
- 15Whisk the date vinaigrette ingredients together.
- 16Combine shredded carrots, soaked scallions, and red onion in a large bowl.
- 17Pour the date vinaigrette over the salad ingredients.
- 18Toss everything together until well combined.
- 19Top the salad with the crispy chickpea and nut topping.
Ingredients
- 3 carrots
- chickpeas
- walnuts
- pistachios
- cinnamon
- coriander
- cumin
- Aleppo pepper
- oil
- scallions
- red onion
- dates
- lemon zest
- lemon juice
- salt
Equipment
cutting boardknifebaking sheetparchment papersmall bowllarge bowlgraterwhisk
Tips
- Soak scallions and red onion in ice water to mellow them out.
- Add nuts to the oven later than chickpeas to prevent burning.
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