Carrot, Chickpea & Tahini Salad

Light, fresh and easy to prepare meals are the way to go during the hot Summer days. I am always trying out new stuff and trying to diversify our choice of ingredients to keep things interesting and delightful and this recipe became a favourite over the past few months.

This salad includes a combination of crunchy carrots, spicy roasted chickpeas, sweet raisins, juicy summer tomatoes, all topped with creamy and earthy tahini dressing.

It is super simple to prepare. It can be served on its own as a meal or as a side dish to grilled meat or fish and makes a great addition to a Summer BBQ or the next family dinner spread. One of the advantages of this salad is that it can be served all year round since most ingredients are available throughout the year.

Carrot & Chickpea Salad

  • Servings: 2-4
  • Difficulty: easy
  • Print

A crunchy, sweet and savoury salad great as a meal on its own or as a side


For the chickpeas:

  • 400g can chickpeas
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon powder
  • 1/8 tsp cayenne powder
  • Sea salt & black pepper

For the dressing:

  • 4 tbsp tahini
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/8 tsp cayenne powder
  • Pinch of salt

For the salad:

  • 3 large carrots, shredded
  • 3 tomatoes, cubed
  • 2 spring onions, finely chopped
  • 80g raisins
  • large handful of parsley, chopped


  1. For the chickpeas: Preheat the oven to 200 degrees Celsius.
  2. Rinse, drain and pat dry the chickpeas. Place in an ovenproof dish. Drizzle with olive oil and sprinkle the cumin, cinnamon and cayenne. Season with salt and pepper and toss everything together.
  3. Place in the preheated oven and roast for 15-20 minutes until golden and crispy. Set aside to cool.
  4. For the dressing: In a food processor, combine all ingredients together. Pulse until smooth. You may need to add a couple of tablespoons of water to have a smoother consistency.
  5. For the salad: In a large salad bowl, add the carrots, tomatoes, onions, raisins and parsley.
  6. Add two tablespoons of the dressing and mix to combine. Season with salt and pepper.
  7. Just before serving, top with the roasted chickpeas.

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