Monday, June 20, 2016

RECIPE: Carrot Tahini Salad

Here's a nice, cool recipe for picnics and hot summer days!

Makes 6 servings
232 calories per serving

    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 parsley 
    • Water to thin, if necessary
      For the salad:
        • One 15-ounce can chickpeas rinsed, drained, and patted dry
        • 3 cups shredded carrots 
        • 1 scallion, diced
        • 1/2 cup dried cranberries 
        • 1 cup fresh parsley, minced
        • Salt and pepper to taste
        • 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 necessary.
        • In a large salad bowl, toss the shredded carrots, chickpeas, scallions, cranberries, and parsley with the dressing. 
        • Mix well. Season with a little salt and pepper, and serve chilled.
        Recipe & photo submitted by
        AAY! member Alisa H.

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