Fig, Carrot, and Chickpea Salad with Tahini Yogurt Dressing - alive magazine
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1/2 cup (125 mL) plain Greek yogurt
- 1 Tbsp (15 mL) tahini
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) water
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 Tbsp (30 mL) freshly chopped parsley
- 3 Tbsp (45 mL) freshly chopped mint
- 2 cups (500 mL) grated carrot
- 2 cups (500 mL) cooked chickpeas
- 4 tsp (20 mL) hemp hearts
- 4 large ripe fresh figs
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