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Get Started - 100% free to try - join in 30 secondsFor the Spiced Chickpeas:
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper
For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary
For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste
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