spiced carrot and chickpea salad with tahini dressing

This spiced salad is incredibly satisfying and full of flavors, including tahini, cumin, fresh herbs and lemon. The sweet and chewy dates add a surprising element of sweetness. Cumin and dates are both popular ingredients in Moroccan cuisine. This dish can be topped with grilled chicken or another protein, or served on its own as a light entree.

  • Carrots (10 to 12 large carrots, shredded)

  • Chickpeas (1 can, rinsed and drained)

  • Fresh parsley (1/2 cup, chopped)

  • Green onions (1 cup, chopped)

  • Medjool dates (pits removed, chopped)

  • Sliced almonds (3/4 cup, lightly toasted in a skillet)

  • Tahini (2 tablespoons)

  • Fresh garlic (1 teaspoon, minced)

  • Lemon juice (2 teaspoons)

  • Plain Greek yogurt (1/3 cup)

  • Sea salt (1 and 1/2 teaspoons)

  • Cumin (2 teaspoons)

  • Olive oil (1/3 cup)

  1. In a large mixing bowl, combine the carrots, chickpeas, parsley, green onions, chopped dates, and sliced almonds. Using a spatula, fold the ingredients together until evenly mixed.

  2. In a small bowl, whisk together the tahini, garlic, lemon juice, yogurt, salt, cumin, and olive oil. The dressing should be smooth and easy to drizzle; add water if too thick.

  3. Add the dressing to the salad ingredients and lightly toss. Serve with additional dressing and fresh parsley as garnish.

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