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Fig, Carrot, and Chickpea Salad with Tahini Yogurt Dressing

Serves 6


    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


      • 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


      Per serving:

      • calories333
      • protein17 g
      • total fat 6 g
        • sat. fat1 g
      • total carbohydrates55 g
        • sugars18 g
        • fibre15 g
      • sodium248 mg



      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.


      To serve, arrange salad on large platter. Slice figs into 6ths and arrange overtop. Drizzle remaining dressing over figs.



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