You may also like
Categories:
Crispycrunchy chickpeas sesame oil salt Salad carrots Brussels sesame oil Tahini white miso lemon juice thyme red pepper salt scallion
Viewed: 39 - Published at: 6 years agoIngredients
- Crispycrunchy Chickpeas
- 1 can (15ish ounces) chickpeas
- 1 1/2 tablespoons sesame oil
- salt and pepper to taste
- Salad + Dressing
- 5 carrots
- 6 Brussels Sprouts
- 3 tablespoons sesame oil
- 1 tablespoon well-stirred tahini
- 1 tablespoon white miso paste
- 1 teaspoon lemon juice (you may want more)
- 1/2 teaspoon thyme
- Pinch red pepper flakes
- salt and pepper to taste
- 1 scallion
Method
- Preheat the oven to 425° F. Drain and rinse the chickpeas, then use a dishtowel to dry them thoroughly. Spread them out onto a baking sheet and coat with sesame oil. Sprinkle on salt and pepper to taste. Bake 10-15 minutes, until crispy. If you hear them starting to pop in the oven before the time is up, cover the sheet lightly with foil. When they're done, let them cool to room temperature on the baking sheet.
- Slice the carrots into strands using a vegetable peeler and thinly slice the Brussels sprouts with a chef's knife. Toss together in a large bowl.
- To make the dressing, whisk together oil, tahini, miso, lemon juice, thyme, red pepper, salt and pepper. Taste and adjust according to your preferences! Toss the dressing with the carrots and Brussels sprouts. If you're not expecting to finish the whole batch, transfer the amount you'll be eating to a bowl. Add a few handfuls of chickpeas. Thinly slice the scallion and sprinkle on top. Devour!
- Store remaining salad and chickpeas in separate airtight containers for about 2 days. Brighten with more lemon juice and cracked pepper.
