Ingredients
- Canned Chickpeas: Two 15-ounce cans, rinsed, drained, and patted dry
- Carrots: 3 cups of finely grated carrots (about 4-5 large carrots)
- Red Onion: ½ a medium red onion, very finely diced
- Celery: 2 celery stalks, finely chopped
- Fresh Cilantro: ½ cup of loosely packed, chopped fresh cilantro
- Tahini: ½ cup of good-quality, runny tahini
- Fresh Ginger: A 2-inch piece of fresh ginger, peeled and finely grated
- Lemon Juice: ¼ cup of freshly squeezed lemon juice (from 1-2 lemons)
- Olive Oil: 2 tablespoons of extra virgin olive oil
- Maple Syrup: 1 tablespoon of pure maple syrup
- Garlic: 1 large clove of garlic, minced or pressed
- Cold Water: 3-5 tablespoons used to thin out the dressing
- Sea Salt: ½ teaspoon sea salt
- Black Pepper: ¼ teaspoon freshly cracked black pepper
Instructions
- In a medium bowl, mix tahini, grated ginger, lemon juice, olive oil, maple syrup, and minced garlic. Whisk until smooth.
- Adjust consistency by gradually adding cold water while whisking until desired thickness is reached.
- Season the dressing with sea salt and black pepper.
- In a large mixing bowl, add rinsed chickpeas and mash about one-third for creaminess.
- Stir in grated carrots, diced red onion, chopped celery, and cilantro; toss gently to combine.
- Pour the dressing over the salad and fold until everything is well coated.
- Chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg