carrot salad with lemon and tahini dressing and roast chickpeas // smitten kitchen // made - tasty but since I left out the pistachios (not a huge fan), felt like it needed one more ingredient. Chickpeas were delicious and I'd eat them again on their own.
Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.
blissful eats with tina jeffers: Warm sweet potato and chickpea salad (bliss blog)