Harvest Chickpea-Carrot Salad
Ingredients: (note - use organic whenever possible)
1 1/2 C chickpeas
1 C thinly sliced carrots
1 1/2 C parsley, chopped
4 T extra-virgin olive oil
1 t freshly squeezed lemon juice
1 T tahini
1/4 t sea salt, or more, to taste
2 t Dr. Cowan’s Garden Threefold Blend Powder (Slightly Sweet)
Toss chickpeas and carrots together in a large bowl. Set aside.
Into the bowl of a small food processor or blender, add 1 C 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 C chopped parsley.
Recipe yields 3-4 side-dish servings
Salad is delicious served over room-temperature quinoa or your favorite grain.
Leftovers keep well, covered, for 1-2 days. Drizzle with additional olive oil prior to serving, if mixture is dry.
This post was sponsored by Dr. Cowan’s Garden