This delicious harvest chickpea-carrot salad recipe created by Jessica Grossman, MS, RD, LDN. Make this recipe with simple Ingredients, chickpeas, thinly sliced carrots, olive oil, lemon juice, tahini, sea salt, and Dr. Cowan’s Garden Threefold Blend Powder.
Toss chickpeas and carrots together in a large bowl. Set aside.
Into the bowl of a small food processor or blender, add 1 cup parsley, the olive oil, lemon juice, tahini, sea salt and Dr. Cowan’s Garden Threefold Blend Powder.
Blend until smooth, stopping to scrape down the sides of the bowl as needed
Taste for seasoning, add more salt, if desired.
Pour dressing over chickpea-carrot mixture and toss to coat.
Cover and chill for an hour, to allow the flavors to blend.
To serve, arrange salad in a bowl or shallow platter and top with remaining 1/2 cup chopped parsley.
Recipe Note
This salad is delicious served over room-temp quinoa or your favorite grain.
