Harvest Fresh Nantes Carrot Salad with Crisped Chickpeas served with Chicken Kebab and Roasted Kale

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Servings 4

Prep. Time 30 minutes

Cooking Time 30 minutes





    • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels
      1 TBS olive oil
      1/2 teaspoon coarse sea salt
      1/4 teaspoon ground cumin



    • 1 medium garlic clove, minced
    • 1/4 cup lemon juice
    • 3 tablespoons well-stirred tahini
      2 tablespoons water, plus more if needed
      2 tablespoons olive oil
      Salt and red pepper flakes to taste


    Harvest Fresh Roasted Kale


    Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

    Make dressing: Whisk all ingredients together until smooth, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning.

    Assemble salad: Place grated carrots in large bowl and toss with parsley. Mix in 2/3 of the dressing, adding more if desired. Add more salt and pepper if needed. Sprinkle with a large handful of chickpeas and pistachios.

    For roasted Kale: Place on a roasting pan toss with 2 tablespoons olive oil and sprinkle lightly with sea salt, Roast in 350 degree oven for approx 10 min, toss half way through roasting