Harvest Chickpea-Carrot Salad

Recipe created by Jessica Grossman, MS, RD, LDN

Ingredients:

• 1 1/2 cup cooked chickpeas
• 1 cup thinly sliced carrots
• 1 1/2 cup parsley, chopped
• 4 Tbsp extra-virgin olive oil
• 1 tsp freshly squeezed lemon juice
• 1 Tbsp tahini
• 1/4 tesp sea salt, or more, to taste
• 2 tsp Dr. Cowan’s Garden Threefold Blend Powder (Savory)

Directions:

1. Toss chickpeas and carrots together in a large bowl. Set aside.
2. Into the bowl of a small food processor or blender, add 1 cup parsley, the olive oil, lemon
3. juice, tahini, sea salt and Dr. Cowan’s Garden Threefold Blend Powder. Blend until
4. smooth, stopping to scrape down the sides of the bowl as needed. Taste for
5. seasoning, add more salt, if desired.
6. Pour dressing over chickpea-carrot mixture and toss to coat. Cover and chill for an
7. hour, to allow the flavors to blend.
8. To serve, arrange salad in a bowl or shallow platter and top with remaining 1/2 cup
9. chopped parsley. This salad is delicious served over room-temp quinoa or your favorite grain.
10. Makes 3 to 4 side-dish servings.