Chickpea and Carrot Slaw

Ingredients

For the Salad:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1½ cups shredded carrots (about 2 medium carrots)
• 2 cups shredded red or green cabbage
• ½ cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• Salt & pepper to taste

For the Cilantro Tahini-Lime Dressing:

• ¼ cup tahini
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 small clove garlic, minced
• 2 tbsp chopped cilantro
• 2–4 tbsp water (to thin)
• Salt to taste

To Serve:

• Warm pita bread or flatbread

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Instructions

1. Make the Dressing
   In a small bowl or blender, combine:
2. ¼ cup tahini
3. 2 tbsp lime juice
4. 1 tbsp olive oil
5. 1 tbsp maple syrup or honey
6. 1 minced garlic clove
7. 2 tbsp chopped cilantro
8. Salt to taste

9. Add 2 tbsp water, then more if needed to reach desired drizzling consistency.
   Blend or whisk until smooth.

10. Assemble the Salad
    In a large mixing bowl, toss together:

11. 1 can chickpeas (drained & rinsed)
12. 1½ cups shredded carrots
13. 2 cups shredded cabbage
14. ½ cup chopped cilantro

15. Toasted sesame seeds

16. Add the Dressing
    Pour the tahini-lime dressing over the salad and toss until everything is evenly coated.

17. Serve
    Plate the salad and serve with warm pita or flatbread on the side.
    Optional: garnish with extra sesame seeds and a wedge of lime.

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Variations

• Add diced cucumber or bell pepper for extra crunch.
• For heat, stir in a pinch of red pepper flakes or a splash of sriracha to the dressing.
• Add feta or avocado for richness.