Carrot Salad With Tahini, Crisped Chickpeas And Salted Pistachios

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smitten kitchen
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1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained and patted dry on paper towels

1 tablespoon olive oil

1/2 teaspoon coarse sea salt

1/4 teaspoon ground cumin

1 pound carrots, peeled and coarsely grated

1/4 cup coarsely chopped parsley

1/4 cup shelled, salted pistachios, coarsely chopped

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

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