Carrot Tahini Salad

To make the prep for this salad even easier, you can buy pre-shredded carrots at the grocery store. However, if you have the “grater” attachment on your food processor, that also works well!

Preheat the oven to 425°F (220 °C) Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.

Combine all the ingredients for the dressing in a mixing bowl : garlic, tahini, lemon juice, olive oil, honey, ground cayenne, salt, minced parsley, water to thin if necessary ; and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.

In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.