CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS
IngredientsServes 2 to 3
4 to 5 large carrots
½ cup (125 ml) roughly chopped parsley
½ cup (125 ml) Tahini
2 garlic cloves, roughly chopped
1 lemon, juice only
salt, to taste
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) plain yogurt or sour cream
pinch of cumin
2 tbsp (30 ml) sugar
1 tbsp (15 ml) salt
1 cup (250 ml) lukewarm water
1 cup (250 ml) white vinegar
1 garlic clove, smashed
2 bay leaves
½ tsp (2 ml) fennel seeds
½ head red cabbage
CRISPY CHICKPEA CROUTONS:
1 x 16 oz (500 ml) can chickpeas
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) each, cumin, salt, paprika, pepper, garlic powder
- With a vegetable spiralizer, spiral cut carrots using the shredding blade. Toss carrot noodles in Tahini Dressing to coat. Garnish with ½ cup (125 ml) Pickled Cabbage, Crispy Chickpea Croutons and chopped parsley, and serve.
- To make TAHINI DRESSING: In a food processor, blend all ingredients until smooth, set aside. Can be kept refrigerated for up to 1 week. Makes 1 cup (250 ml).
- To make PICKLED CABBAGE: In a medium bowl, combine all ingredients, except for cabbage, and stir until sugar and salt have dissolved. Using a mandoline or very sharp knife, shred cabbage as thin as possible. Fill a 2-cup (500 ml) jar with shredded cabbage and pour liquid over. Leave jar out on counter at room temperature for 2 to 4 hours with the lid on, then refrigerate until ready to use. Will keep up to 4 weeks. Makes 2 cups (500 ml).
- To make CRISPY CHICKPEA CROUTONS: Preheat oven to 375 F (190 C). Rinse chickpeas, dry very well on a clean tea towel. In a large bowl, mix remaining ingredients and coat chickpeas in oil and spices. Spread out on a large non-stick cookie sheet (don’t crowd) and bake for 20 to 25 minutes or until golden brown.