Peel away the rind from the preserved lemons discarding the inner segments, finely dice the rind and add it to a large mixing bowl. Add the remaining ingredients and toss together, let the carrots sit while the chickpeas roast.
In a roasting pan mix together the chickpeas with the oil and spices, bake at 400F for 20-30 minutes. You want them to be dry and a little crisp on the outside while the centers are still soft.
Heap the carrot salad on a large platter, sprinkle over the pistachios, crumbled feta and roasted chickpeas.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…