Carrot, Spice Roasted Chickpea, and Almond Salad
Serves 4
1 cup cooked, drained, and dried chickpeas
1/2 tablespoon extra virgin olive oil
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
3 cups shredded carrots (about 6 peeled carrots)
1/2 cup toasted and chopped almonds
1/3 loose cup torn mint leaves
1 tablespoon chopped fresh dill
2 heaping tablespoons tahini or almond butter
Juice of 2 lemons
1/2-1 tablespoon honey
2 tablespoons water, or more if necessary to form a d ɕ