Carrot and Chickpea Salad with Tahini Dressing (V, Ve, GF)

This side salad is dead simple to make and the dressing can be used with any salad. This is just enough as an accompaniment for 3, but scale up with a carrot per person for a side and 2 carrots per person for a main.

Salad

3 carrots
Handful of sultanas
Can of cooked chickpeas
Large handful of fresh flat leaf parsley

Dressing

Juice of half a lemon
Heaped tsp tahini
Dash of water (to lengthen)
Small garlic glove grated/crushed
1/4tsp salt
Olive oil equal to lemon juice

Peel the carrots and grate them into kitchen roll or a teacloth and squeeze the liquid out. Drain the chickpeas and add them to a mixing bowl with the carrot and sultanas. Finely chop the parsley and add to the bowl and give it a mix.

Add all the dressing ingredients to a jam jar or anything with a lid, and give it a really good shake. To get a real depth of flavour, make the dressing a day earlier.

Now add the dressing to the salad a little at a time whist stirring to get the right balance of dressing to salad and voila!

Eat!