INGREDIENTS
1/2 cup
Carrots
2 1/2 cups
Chickpeas or cannellini beans, cooked and drained no-salt-added
1/2
bunch Flat-leaf parsley, fresh
1/2 cup
Green onions
1 tsp
Mustard
1 tbsp
Tahini
1 tbsp
Tamari, low-sodium
3 tbsp
Cider vinegar or rice vinegar