Recipe Instructions:
FOR THE DRESSING
2 tablespoons tahini
2 tablespoons water + more as needed to thin out
1/4 cup plain Greek yogurt
1 tablespoon lime juice (about 1/2 a lime)
1/2 tablespoon honey
FOR THE SALAD
2 large carrots
15 ounce can chickpeas, drained and rinsed
1/2 cup royal raisins
1/2 cup chopped parsley
1/3 cup crumbled feta
salt and pepper to taste
black sesame seeds for garnish
INSTRUCTIONS
For the dressing:
Place tahini and 2 tablespoons water in a food processor. Process until whipped and smooth.
Add the yogurt, lime juice and honey and process again until smooth.
Add additional water (1-2 more tablespoons) as necessary for desired consistency. *I used about 1 tablespoon.
For the salad:
Using a spiralizer on blade D or a julienne peeler make noodles from the carrots and trim into manageable size for eating.
Place the carrot noodles in a large bowl.
Add the chickpeas, raisins, parsley and feta.
Add the dressing and toss until well combined.
Season with salt and pepper to taste. Garnish with black sesame seeds.
Serve immediately or keep chilled until serving.
