Herbed Carrot and Chickpea Salad Dressing



This made for rather a nice lunch in my opinion - a mixed salad from what I had on hand in the hydrator (baby leaves, tomato, radish, cubanelle peppers, cucumber, mushrooms, green onions) with a blended dressing of tahini, chickpeas, carrot, mint and coriander topped with crispy Tajin okra "croûtons". Use whatever you have on hand.


The okra "croûtons" were pretty amazing, but this dressing is also a star in its own right. It is thick and delicious, punchy with herbs and lemon and nutty from the tahini. Blending in a carrot and some chickpeas makes the dressing nice and filling so that your salad will carry you through until dinner without the dreaded 3PM munchies and their addition will also contribute to your seven a day!


This makes enough for a liberal application of dressing to one meal-sized salad.



1 carrot, peeled, ends removed and roughly cut into pieces

1/3 can of chickpeas + 1 Tbsp of the aquafaba (liquid) from the can

1/3 cup each mint and cilantro

Juice from 1 lemon

1 tsp rice wine vinegar

1 Tbsp tahini

Salt to taste


Blend all of the ingredients together in a blender until smooth.


Serve with your favorite green or mixed salad or over a tomato salad with some extra herbs sprinkled on top.