Carrot Salad with Tahini, Chickpeas and Cashews

 

Ingredients:

1 (15.5-oz) can chickpeas, drained and rinsed

3 Tbsp olive oil, divided

½ tsp coarse sea salt

¼ tsp ground cumin

¼ cup lemon juice

3 Tbsp tahini

2 Tbsp water

1 garlic clove minced

Sea salt and red pepper flakes, to taste

1 lb carrots, peeled and coarsely grated

1/4 cup cashews- chopped

DIRECTIONS:

Preheat oven to 425°F.

Pat chickpeas dry with paper towels. Toss chickpeas with 1 Tbsp oil, coarse salt and cumin. Spread in single layer on a rimmed baking sheet. Roast 15-20 minutes or until browned and crisped, tossing occasionally.

Whisk lemon juice, tahini, remaining 2 Tbsp oil, water, garlic, sea salt and red pepper flakes in small bowl. Combine carrots in a large bowl; toss with ⅔ of dressing. Sprinkle with chickpeas and cashews. Serve with remaining dressing on the side.