Roasted Chickpea and Carrot Salad with Tahini Dressing and Ricotta – Kite Hill Store

Ingredients

• 6-7 large Rainbow carrots
• 10 ounce can drained chickpeas
• ¼ to ⅓ cup olive oil
• ½ teaspoon balsamic vinegar
• 1 teaspoon ground turmeric
• ½ teaspoon paprika
• ¼ teaspoon garlic salt
• ¼ teaspoon pepper
• Optional crushed red pepper
• Fresh parsley
• 1 container (8 oz) Kite Hill Ricotta
• ¼ cup tahini or almond butter
• ½ tablespoon Apple Cider Vinegar
• ¼ teaspoon sea salt
• 1 tablespoon maple syrup
• 2-3 tablespoon warm almond or coconut milk
• Dash of black Pepper
• Optional mustard powder ¼ teaspoon or ¼ teaspoon cumin