1 16-oz can of chick peas, drained
1 tbsp tahini (or yogurt, or mayonnaise)
1 tbsp white wine vinegar (or vinegar of your choice)
1 tsp garam masala powder (or cumin)
1 tsp harrissa powder
black sesame seeds (optional)
1. Cut the carrots into thin noodles. You can use a peeler, a mandolin, or a sharp knife.
2. Bring a pot of water to full boil. Add carrots and boil them for 1-2 minutes until they just begin to soften. Drain.
3. Whisk the tahini, vinegar, garam masala, and harrissa until creamy.
4. Toss carrots and chick peas well in the dressing.
5. Top with sesame seeds.