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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 621 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 1 small bunch cilantro
  • 1 English cucumber
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 1 bunch radish
  • 2 heads romaine lettuce
  • 2 tomatoes
  • black pepper
  • brown sugar
  • coriander, ground
  • cumin, ground
  • Dijon mustard
  • extra virgin olive oil
  • paprika
  • salt
  • sesame seeds
  • tahini

Instructions

  1. Preheat oven to 450°F.
  2. Drain and rinse chickpeas. Place on a clean towel or paper towels and pat dry, then transfer to a large bowl.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  3. Add oil, sesame seeds, and spices to the bowl with the chickpeas; stir to combine.
    • 3 tbsp extra virgin olive oil
    • 3 tbsp sesame seeds
    • 1 tsp paprika
    • 1 tsp cumin, ground
    • 1 tsp coriander, ground
    • ½ tsp salt
  4. Transfer chickpeas to a large baking sheet pan and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until slightly crispy, about 15 minutes. (Reserve bowl for the salad.)
  5. Meanwhile, wash and dry the fresh produce.
    • 2 medium carrots
    • 1 English cucumber
    • 2 tomatoes
    • 1 bunch radish
    • 2 heads romaine lettuce
    • 1 small bunch cilantro
    • 1 small bunch Italian (flat-leaf) parsley
    • 2 lemons
  6. Peel, trim, and coarsely grate carrots; transfer to the reserved bowl.
  7. Trim and medium dice cucumber. Medium dice tomatoes; add both to the bowl with the carrots.
  8. Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl.
  9. Cut romaine crosswise into thin (shred-like) strips and add to the bowl.
  10. Shave cilantro and parsley leaves off the stems; discard stems and mince the leaves. Add both to the bowl and toss to combine the salad. Set aside.
  11. Peel and mince garlic; place in a small bowl.
    • 2 cloves garlic
  12. Juice lemons into the bowl with the garlic. Add tahini, water, Dijon, sugar, and spices; whisk to combine the dressing.
    • ½ cup tahini
    • ⅓ cup water
    • 2 tsp Dijon mustard
    • 1 tsp brown sugar
    • ½ tsp cumin, ground
    • ½ tsp coriander, ground
    • ½ tsp salt
    • ¼ tsp black pepper
  13. To serve, divide salad between plates. Top with crispy chickpeas and drizzle with dressing. Enjoy!

Nutrition per Serving

Calories
621
Fat
37g
Net Carbs
39g
Protein
23g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • stirring spoon
  • whisk or fork