Carrot Tahini Salad

• For 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

1. Preheat the oven to 425u0b0F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.
2. Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.
3. In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

chickpeas, chickpeas, olive oil, ground cumin, ground cinnamon, ground cayenne pepper, salt, clove garlic, tahini, lemon juice, olive oil, honey, ground cayenne, salt, parsley, water, salad, carrots, red onion, raisins, fresh parsley, salt

Taken from www.epicurious.com/recipes/member/views/carrot-tahini-salad-53061971 (may not work)