Carrot, Garbanzo & Golden Raisin Salad with Tahini Dressing

Carrot Salad For Rosh Hashanah, I was tasked with bringing a side.  And because I wanted it to be dairy free, I looked at Smitten Kitchen’s recipes for vegan dishes and came across this carrot salad.  It was such a hit that one attendee went back for thirds and asked where she could find the recipe.  This salad is delicious, flavorful, and even packed with protein.  I liked it so much I made it a second time the same week!Shredded Carrots

Here’s what you need (the recipe can easily be doubled so you have enough to share and have leftovers):

For the crispy garbanzos:

1 can garbanzo beans

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon sea salt

For the rest of the salad:

1 pound carrots, peeled and grated

1 cup golden raisins

For the dressing:

1/4 cup parsley

2 garlic cloves

1/4 cup lemon juice

3 tablespoons tahini

2 tablespoons olive oil

2 tablespoons water

Here’s what you do:

(1) Crispy garbanzos:  Preheat the oven to 425 degrees.  Drain, rinse, and pat dry the garbanzo beans.  Toss them with the 1 TB olive oil, the cumin and the salt.  Roast in the oven for about 15 to 20 minutes until they are turning golden and slightly crispy.  Remove and set aside.Crispy Garbanzos

(2) Dressing:  Make the dressing by combining all dressing ingredients in a food processor or blender until smooth.

(3) Make the salad:  Mix together the carrots, raisins and chickpeas.  Then toss with the dressing.Carrots and Raisins



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