Today on Cookbook Look, Eden Grinshpan makes a Spicy Chickpea Crunch Salad from her book Tahini Baby

FOR THE CRISPY CHICKPEAS 1 (15-ounce) can chickpeas, drained, rinsed, and dried well 2 tablespoons extra-virgin olive oil 2 teaspoons paprika 1 teaspoon ground cumin 1⁄2 teaspoon kosher salt 1⁄4 teaspoon Aleppo pepper or red chile flakes FOR THE DRESSING 1⁄2 cup extra virgin olive oil 1 medium shallot, minced 2 tablespoons pomegranate molasses 1 tablespoon red wine vinegar 1 teaspoon ground sumac 1 teaspoon kosher salt 1⁄2 teaspoon freshly ground black pepper FOR THE SALAD 2 large carrots (orange or rainbow), sliced into thin coins 1 large Persian cucumber, sliced into thin rounds 5 radishes, thinly sliced 1⁄2 medium red onion, thinly sliced 1 cup pomegranate seeds 1⁄2 cup fresh flat-leaf parsley leaves, roughly chopped 1⁄2 cup fresh dill, roughly chopped 1⁄2 cup fresh mint leaves, roughly chopped 1. Preheat the oven to 425 2. Make the crispy chickpeas In a medium bowl, toss the chickpeas with the olive oil, paprika, cumin, salt, and Aleppo. Spread the chickpeas in a single layer on a baking sheet and roast for 25 to 30 minutes, until they are golden and very crispy. Set aside to cool. 3. While the chickpeas crisp, make the dressing: In a medium bowl, whisk together the olive oil, shallot, pomegranate molasses, vinegar, sumac, salt, and pepper. Adjust the seasoning with more salt, if needed. 4. Make the salad: In a serving bowl, combine about three-quarters of the crispy chickpeas with the carrots, cucumber, radishes, onion, and pomegranate seeds. Add about three-quarters of the parsley, dill, and mint and toss to combine. 5. Drizzle with the dressing and finish with the remaining herbs and crispy chickpeas.