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–+ servings

Spiced Carrot and Chickpea Slaw with Cucumber Salad

5 | 4 reviews
What I love about this vegetarian bowl is how BALANCED it is. Both in nutrients and in flavor. Sweet raw carrots mix with a slightly spicy, creamy tahini dressing. This comes out a little hot, so I pair it with an herby, fresh cucumber salad. I suggest serving this with rice, but you can also serve it on top of bread, in a grain bowl, or bulk it up with some tofu and just have the vegetables as a big salad. It's great for meal prep, and great for using up all of your fridge vegetables.
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings

Equipment

Ingredients

For the spiced chickpea carrot slaw
  • 300 grams carrots, usually 3/4 of a grocery bag
  • 1 small red onion
  • 1 medium jalapeño
  • 3 garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon sumac
  • 1 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1 tablespoon tomato paste
  • 1/2 cup cool water
  • 1 tablespoon tahini
  • 1 13.5-ounce can of chickpeas, drained and rinsed
For the cucumber tahini salad
  • 3 garlic cloves
  • 3 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Diamond Crystal kosher salt, use half if using Morton's
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 Persian cucumbers
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh cilantro
For serving
  • 2 cups cooked brown rice
  • 1/4 cup feta cheese, for topping

Instructions 

  1. For the carrot slaw: Use either a julienne-style peeler, box grater, or food processor to cut the carrots into slivers. Set aside.
  2. Thinly slice the red onion, deseed and thinly slice the jalapeño, grate three garlic cloves.
  3. Set a medium sauté pan over medium heat and add 1 tablespoon of olive oil. Add the red onion and jalapeño and cook, stirring often, for 8-9 minutes or until deeply softened.
  4. Add 1 teaspoon each of smoked paprika, sumac and salt, then stir to combine. Grate in the garlic cloves. Add 1 tablespoon of tomato paste and cook it down in the pan for 2-3 minutes or until a shade darker in color. Make sure it's well mixed with the other ingredients.
  5. From here add 1 tablespoon of tahini and 1/2 cup of cool water. Reduce the heat so the sauce is barely a simmer, and cook for 2-3 minutes or until the sauce looks rich and creamy. Taste and season with salt.
  6. Pour this sauce over the carrots and add the chickpeas. Mix into a creamy slaw and set aside.
  7. For the cucumber salad: Into a medium bowl, grate three garlic cloves, add three tablespoons of tahini, 3 tablespoons of lemon juice, 1/2 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1 tablespoon of olive oil, and mix into a dressing.
  8. Thinly slice the cucumbers and add them to the bowl. Tear in the mint leaves and cilantro and mix. Taste the salad and add more salt or lemon juice as preferred.
  9. To serve: Serve in bowls with brown rice and a crumbling of feta on top.