Moroccan Carrot Salad

Ingredients:

1-1/2 cup chickpeas
1 tablespoon grapeseed oil
1/2 teaspoon salt
1/2 teaspoon cumin
a pinch of cinnamon
3 carrots, grated
1/4 cup parsley, chopped
2 tablespoons tahini
1 tablespoon olive oil
1/4 teaspoon garlic powder
juice of 1 small lemon
salt and red pepper, to taste
1/4 cup slivered pistachios, toasted

Toss the chickpeas with oil, salt, cumin, and cinnamon. Bake at 425 for 15-20 minutes until crispy. Remove from heat and set aside.

Toss the grated carrots with the parsley and set aside.

Combine tahini, olive oil, garlic, lemon juice, and salt and pepper. Gradually add water until thinned to desired consistency.

Before serving, toss the salad with the tahini dressing, pistachios, and roasted chickpeas.