CARROT TAHINI SALAD WITH CRISPY CHICKPEA CROUTONS

My Cellar

Serves 2 to 3

4 to 5 large carrots

½ cup (125 ml) roughly chopped parsley

TAHINI DRESSING:

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

PICKLED CABBAGE:

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.