CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS | BCLIQUOR

Ingredients

• 4 to 5 large carrots
• ½ cup (125 ml) roughly chopped parsley
• ½ cup (125 ml) Tahini
• 2 garlic cloves, roughly chopped
• 1 lemon, juice only
• salt, to taste
• 2 tbsp (30 ml) maple syrup
• ¼ cup (60 ml) plain yogurt or sour cream
• pinch of cumin
• 2 tbsp (30 ml) sugar
• 1 tbsp (15 ml) salt
• 1 cup (250 ml) lukewarm water
• 1 cup (250 ml) white vinegar
• 1 garlic clove, smashed
• 2 bay leaves
• ½ tsp (2 ml) fennel seeds
• ½ head red cabbage
• 1 x 16 oz (500 ml) can chickpeas
• 2 tbsp (30 ml) grapeseed oil
• 1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder