Shaved Carrot and Brussels Sprout Salad w/ Tahini Dressing, Crispy Chickpeas

May 11, 2016
Photo by Rebecca Firkser
Author Notes

This salad is my favorite desk lunch: shaved carrot–dare I say, carrot “noodle”–and Brussels sprouts with crispycrunchyroasty chickpeas. I used to make this salad at least thrice a week, if not more, in my apartment last year, which now that I think of it seems like a hundred million years ago. It made the perfect 5pm meal-ish snack before going out for beers and truffle fries and duck nachos at 7 (and pickles and greyhounds at 11.) And better yet, if I remembered to make a large enough batch, I’d pack up the leftovers and take them for lunch the next day. After that overnight soak, the dressing seeps further into the carrots, which you might think sounds gross, but I assure you it is not. It tastes great at room temperature too, so if you’re in a work situation where you don’t have access to a fridge you’ll be all set. —Rebecca Firkser

  • Serves serves 1-2, depending on how hungry
  • 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
In This Recipe
  1. Preheat the oven to 425º 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.
  2. 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.
  3. 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!
  4. Store remaining salad and chickpeas in separate airtight containers for about 2 days. Brighten with more lemon juice and cracked pepper.
Contest Entries

See Reviews

See what other Food52ers are saying.

Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.