Shaved carrot and brussels sprout salad w/ tahini dressing, crispy chickpeas
Dressings
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.
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