Magical Carrot Salad with Tahini Dressing

Dear Turkey,

Seeing the picture

Is making me want to make

It again right now

Magical Carrot Salad with Tahini Dressing

(serves 4, adapted from smitten kitchen)

For the chickpeas:

Ingredients:

- 1 can chickpeas, rinsed and drained

- 2 t olive oil

- cumin and salt

Instructions:

- Cover a baking sheet with foil and spread the chickpeas on it. Drizzle with the oil and about 1 t each of cumin and salt. Roll the chickpeas around to combine.

- Bake at 425 F for about 15 minutes, or until they are drying out (or starting to pop!).

For the dressing:

Ingredients:

- 1 t minced garlic (I used jarred)

- 1/2 c lemon juice

- 6 T tahini, room temp and well stirred

- 1/4 c warm water

- 3 T olive oil

- red pepper flakes and salt

Instructions:

- Whisk everything until smooth. If it's not coming together, microwave it for 10-20 seconds, and whisk again, repeating if necessary.

- Season to taste and add more water or lemon juice if you'd like to thin it out. 

For the salad:

Ingredients:

- 1 lb shredded carrots

- 1/2 c Italian parsley, cut up

- 1/2 c chopped walnuts or nuts of your choice

Instructions:

- Spread the carrots on a platter, followed by the parsley, and then the nuts. Sprinkle the chickpeas on top and then pour the dressing on, followed by some salt and pepper. I don't like leftover salad but this is great on day 2. 

Enjoy,

Tofu