Carrot Tahini Salad with Chickpeas - Crossroads Community Farm

Ingredients

• For the Spiced Chickpeas:
• 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper
• Pinch of salt and pepper
• 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:
• 3 cups shredded carrots (from 3 to 4 medium-sized carrots)
• 1/2 small red onion, diced
• 1/2 cup raisins
• 1 cup fresh parsley, minced
• Salt and pepper to taste