Carrot Salad with Aleppo Chickpeas & Date Vinaigrette

Serves 1
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Directions

  1. 1Roughly chop chickpeas and walnuts.
  2. 2Roughly chop pistachios.
  3. 3Spread chopped chickpeas and nuts on a baking sheet lined with parchment paper.
  4. 4Season the chickpeas and nuts with cinnamon, coriander, cumin, and Aleppo pepper.
  5. 5Drizzle with oil.
  6. 6Shred carrots.
  7. 7Slice scallions.
  8. 8Thinly slice red onion.
  9. 9Place sliced scallions and red onion in a bowl with ice water to mellow out.
  10. 10Roast chickpeas and nuts in the oven, adding the nuts a little later so they don't burn.
  11. 11Pit and chop dates for the vinaigrette.
  12. 12Grate lemon zest into the bowl with chopped dates.
  13. 13Squeeze lemon juice into the bowl.
  14. 14Add salt and Aleppo pepper to the vinaigrette mixture.
  15. 15Whisk the date vinaigrette ingredients together.
  16. 16Combine shredded carrots, soaked scallions, and red onion in a large bowl.
  17. 17Pour the date vinaigrette over the salad ingredients.
  18. 18Toss everything together until well combined.
  19. 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.