How it works salad

Either way, this salad will be a bright addition to your table on a dark winter evening. Grab a fork!

Serve This With: One-Pot Orzo Pasta with Feta, Olives & Artichokes
Use Leftovers to Make: Mediterranean Veggie Pita Sandwiches
Carrot Tahini Salad with Spiced Chickpeas

Serves 6 as a side
For the Spiced Chickpeas:
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper

For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary

For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste

Preheat the oven to 425°F. 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 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.

Recipe Notes
The chickpeas should be added to the salad right before serving to ensure they stay crispy.
Save additional chickpeas in an air-tight container at room temperature for 1 to 2 days.
Salad leftovers can be refrigerated in an airtight container for up to 5 days.