Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge.
Fall favourite
Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
Fig, Carrot, and Chickpea Salad with Tahini Yogurt Dressing
Ingredients
- 1/2 cup (125 mL) plain Greek yogurt
- 1 Tbsp (15 mL) tahini
- 2 Tbsp (30 mL) lemon juice
- 1 Tbsp (15 mL) water
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 2 Tbsp (30 mL) freshly chopped parsley
- 3 Tbsp (45 mL) freshly chopped mint
- 2 cups (500 mL) grated carrot
- 2 cups (500 mL) cooked chickpeas
- 4 tsp (20 mL) hemp hearts
- 4 large ripe fresh figs
Nutrition
Per serving:
- calories333
- protein17 g
- total fat 6 g
- sat. fat1 g
- total carbohydrates55 g
- sugars18 g
- fibre15 g
- sodium248 mg
Directions
01
To make dressing, in blender or food processor, combine yogurt, tahini, lemon juice, water, honey, cinnamon, cumin, salt, pepper, parsley, and mint. Combine 1/3 cup (80 mL) dressing with carrots, chickpeas, and hemp hearts. Pack chickpea mixture into glass container with lid and chill in refrigerator for a minimum of 2 hours. Reserve remaining dressing in Mason jar with lid and refrigerate.
02
To serve, arrange salad on large platter. Slice figs into 6ths and arrange overtop. Drizzle remaining dressing over figs.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
