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Carrot Tahini Salad
Ingredients
  • subheading: FOR THE SPICED CHICKPEAS:
  • 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas, rinsed, drained, and patted dry
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cayenne pepper
  • Pinch of salt and pepper
  • subheading: FOR THE DRESSING:
  • 1 clove garlic, minced
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • ⅛ teaspoon ground cayenne
  • ½ teaspoon salt
  • 2 tablespoons minced parsley
  • Water to thin if necessary
  • subheading: FOR THE SALAD:
  • 3 cups shredded carrots (from 3 to 4 medium-sized carrots)
  • ½ small red onion, diced
  • ½ cup raisins
  •  
  • 1 cup fresh parsley, minced
  • Salt and pepper to taste
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