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Chickpeas
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
Salad
1 pound carrots, peeled and coarsely grated
1/4 cup coarsely chopped parsley
1/4 cup shelled, salted pistachios, coarsely chopped
Dressing
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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