2 C Julienne Carrots
1/2-3/4 C organic raisins, soaked in water
1/2 roasted spicy chick peas
1 C chopped flat leaf parsley
2-3 TBS tahini
2-3 TBS Bragg's apple cider vinegar
Few TBS water
Sea salt
Pepper
Bring a few cups of lightly salted water to a boil in a medium size sauce pan. While the water is heating, you can julienne your carrots.
When the water boils, add the carrots for about thirty seconds. You want to quickly blanched them, not cook them.
Drain the carrots and add them to a large bowl. Drain the raisins and add them to the carrots. Add the chopped parsley and roasted chick peas.
In a small bowl, combine the tahini, a pinch of salt and pepper, the vinegar and a few TBS of water. Whisk together. The tahini will seize up....don't worry! Just gradually add water to achieve the consistency of a thick smooth dressing.
Add the dressing to the carrot mixture and mix well until all the ingredients are coated.
Serves 4-6
Notes: Diced red onion would be a nice addition to this salad! This time I purchased spicy roasted chick peas, but you can season and roast your own.
