Ingredients
4 servings
Shredded Carrots
12.0
ounce(s)
Parsley
0.25
cup(s)
Olive Oil
2.0
tablespoon(s)
Cumin
0.25
teaspoon(s)
Lemon Juice
0.25
cup(s)
Tahini
3.0
tablespoon(s)
Water
2.0
tablespoon(s)
Olive Oil
2.0
tablespoon(s)
Chili Flakes
1.0
gram(s)
pepitas
0.5
cup(s)
Salt
2.0
pinch(es)
Garlic Cloves
2.0
whole
Chickpeas
1.0
can(s)
Dietary Restrictions
Nuts
Recipe Instructions
Chickpeas: mix with 2 tbs oil, salt, and cumin until evenly coated.
Crisp on skillet, don't burn.
Salad:
Toss carrots and parsley. Add dressing, chickpeas, and pepitas right before serving or have participants add as desired.
Dressing:
Add garlic, lemon juice, tahini, water, olive oil and red pepper flakes together. Mix until smooth.