Carrot Tahini Salad with Spiced Chickpeas

For the Spiced Chickpeas:

  • 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 cilantro
  • 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 kale or other sturdy green, cut into fine ribbons
  • 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. 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 greens with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Serves 2 as a main. From The Kitchn

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