Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios

Recipe from: Smitten Kitchen Everyday, by Deb Perelman

For the chickpeas:

1 3/4 cups cooked chickpeas (1 15 oz. can)

1 Tablespoon olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon cumin

Dressing:

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

Salad:

1 lb. carrots, peeled and coarsely grated

1/4 cup coarsely chopped parsley

1/4 cup salted pistachios, coarsely chopped

Roast the chickpeas.  Heat the oven to 450°.  Toss the chickpeas with the olive oil, salt and cumin until coated.  Spread the chickpeas on a baking sheet or pan and roast until browned and crisped (15 - 20 minutes), stirring occasionally.  Make your dressing by whisking all the ingredients together until smooth.  Add a bit more water if it is very thick.  Assemble your salad by placing the grated carrots in a large bowl and tossing them with the 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 the pistachios.