Carrot and Garbonzo salad with Tahini

My son loves carrots, but tells me he doesn’t care for most salads.  This sounded like a challenge to me and I set about finding new ways for him to enjoy salads.

With the heat upon us again, I needed a side dish that required no cooking.  This one is quick and easy to make and has lots of flavor.  The tahini dressing gives this a different and delightful twist.  Using golden raisins mellows the sweetness and adding garbonzo beans echos the creamy flavor of the dressing.  Using julienne carrots makes the carrot more substantial and adds crunch.  The whole dish takes less than 15 minutes to bring together.

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It was a great hit in my house and will be a regular from now on.

For four servings.

You’ll need:

1 15 oz can of garbonzo beans, rinsed and drained

8 oz fresh carrots, julienned

1/2 cup golden raisons

For the dressing….

3 Tbs tahini (sesame paste)

1 Tbs mild vinegar (cider, rice, white wine)

1 Tbs lemon juice

1 Tbs Tamari (soy sauce)

2 tsp maple syrup

1  tsp Madras curry powder (or your favorite)

1 tsp salt

1/2 cup chopped fresh cilantro

2-3 Tbs water for thinning dressing

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In a medium bowl, combine carrots, beans, and raisins.  In a small bowl, whisk together dressing ingredients, except cilantro.  Pour dressing over carrot mixture and toss.  Add cilantro and toss again.  Let salad sit for about 30 minutes for flavors to “bloom”.  Toss again before serving.  Serve cold or at room temperature.  Enjoy!

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