RECIPE: Carrot Tahini Salad

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

Makes 6 servings
232 calories per serving

Ingredients:

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

Instructions:

• 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.