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.
