As the temperature in California is reaching it's all time high for the summer months, I've been dying for a quick summer salad that is filling, bright, but easy to make! So, I took a chance on trying to recreate something close to my broccoli slaw. Shredded carrots are just too easy not to use. So instead of the broccoli slaw mix I found carrots to be the next best thing!
1 can (15 oz.) of Chickpeas, rinsed, dried, and roasted
1 tbs. Extra Virgin Olive Oil
32 oz. Shredded Carrots
1/2 tbs. Red Pepper Flakes
2 tbs. Mint, chopped
4 tbs. Pepitas, roasted
1/2 c. Tahini (mixed well)
juice of 2 Lemons
zest of 1 Lemon
2 tbs. Filtered Water (more if needed)
1/2 c. Extra Virgin Olive Oil
Yields ~ 12 servings
Directions: To roast chickpeas, I drained the can, rinsed them off and dried them between two dish towels. Tossed in tablespoon of oil and layer in the baking sheet. Roast at 425 deg F. for 20 minutes until golden brown and flaky. Let cool before tossing into salad mix or they will become mushy.
Toss carrots, red pepper flakes, mint, pepitas in the salad bowl with cooled chickpeas. For dressing, mix together all ingredients and whisk until thin. If the mixture is really thick (like the consistency of tahini) mix in more water, 1 tbs. at a time until thin.
Toss dressing with salad ingredients thoroughly, until everything is coated.