Carrot salad with tahini, crisped chickpeas, and salted pistachios

Page 68

| Course Type: Salads

(1 review)

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Recipe Review

I liked this but didn't love it. I used unsalted pistachios. It took a long time to get my chickpeas crisp and then I got busy doing other things and burned some of them. Lucky I had enough that didn't burn. I let them sit in a strainer for awhile then patted with paper towel but maybe I didn't get them dry enough. I love the crunch from the chickpeas and pistachios in the salad.

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