10-Minute Curried Chickpea Tahini Salad
Author -Yields: 4 servings
Ingredients
For the salad:
- 2 large carrots, peeled and grated (about 1 cup / 110g grated carrot after preparation)
- 1/3 cup raisins (40g)
- 3 cups cooked chickpeas (480g, or two 15-ounce / 425g cans, drained and rinsed)
- 1/4 cup chopped parsley leaves (10g; optional)
- 3 tablespoons tahini (45g)
- 1 clove garlic, minced or grated on a microplane
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon curry powder
- 1 teaspoon maple syrup
- 1/4 teaspoon fine salt
- 2 tablespoons water
Instructions
- Place the grated carrots, raisins, chickpeas, and parsley, if using, into a mixing bowl.
- In a small bowl or Pyrex measuring cup, whisk together the tahini, garlic, lemon juice, vinegar, curry powder, maple syrup, salt, and water.
- Pour the tahini sauce over the carrots, raisins, and chickpeas. Mix well, so that all of the ingredients are well-coated. Taste the chickpeas; add any additional salt, lemon juice, or vinegar as desired.
- Serve the chickpea salad in pita pockets with a handful of your favorite salad greens, with crackers, or in a bowl. Alternatively, store in an airtight container in the fridge for up to 4 days.