Carrot and Chickpea Salad with Creamy Tahini Dressing
Try this Carrot and Chickpea Salad with Creamy Tahini Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 3
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 tsp sesame oil
- 1 tsp sriracha
- 2 tsp honey
- 2 tbsp tahini
- dash of salt and pepper
- 3-3.5 cups of julienned carrots (~4-5 large carrots)
- 1/2 cup chickpeas (i used canned drained & rinsed)
- 2 tbsp unsweetened cashew milk
- 1/2 tsp freshly grated ginger (or 1/4 tsp ground)
- optional topping: sesame seeds
- Carbohydrate 4.1238333302296 g
- Cholesterol 0 mg
- Fat 6.886 g
- Fiber 0.946375018937431 g
- Protein 1.7220624999887 g
- Saturated Fat 0.967233333333333 g
- Serving Size 1 1 serving (16g)
- Sodium 63.688166666516 mg
- Sugar 3.17745831129217 g
- Trans Fat 0.303083333333333 g
- Calories 80 calories
In a medium-sized bowl, whisk dressing ingredients together until well combined. If dressing appears too think, add a little extra cashew milk.Pour dressing over carrots and mix until incorporated. Add in chickpeas and give the salad a final toss.Top with sesame seeds (optional) and serve!
