Carrot Tahini Salad with Spiced Chickpeas 1 serv = 1/2 cup = 117 cal*

FOR THE CRISPY CHIC PEAS:
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 or 1tsp harissa
1 tsp cumin
1 tsp sweet paprika
1/2 teaspoon salt
2 tablespoons minced parsley

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

Doubled the carrots and kept the dressing the same amount and reduced the oil to one tbsp. Omitted the chickpeas and not in calorie count
May need to correct calorie count not sure that the number of servings equals 6

Water to thin if necessary
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.