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Carrot Tahini Salad with Spiced Chickpeas

Andrea Bemis
  • minutes
  • Serves 6

INGREDIENTS

3 cups

Carrots

1 15 ounce can

Chickpeas

1 clove

Garlic

2 tbsp

Parsley

1 cup

Parsley, fresh

1/2 cup

Raisins

1/2

Red onion, small

1 tsp

Honey

1/4 cup

Lemon juice

1/4 cup

Tahini

1/4 tsp

Cayenne, ground

1/8 tsp

Cinnamon, ground

1/2 tsp

Salt

1 pinch

Salt and pepper

1

Salt and pepper

3 tbsp

Olive oil

1/4 tsp

Cumin, ground

1

Water to thin if necessary