Chickpea and Carrot Salad Recipe

• ½ - 1 red onion
• 1 large carrot
• 1 cup of cooked chickpeas (or drained canned chickpeas)
• ¾ of a cup of chopped prunes
• 1 tablespoon of tahini (sesame paste)
• 2 tablespoons of soy sauce
• 1 tablespoon of white wine vinegar
• 1 tablespoon of lemon juice
• ¼ of a cup of toasted sesame seeds

Peel the onion and carrot. Slice the onion very thinly and grate the carrot. In a serving bowl combine the onion, grated carrot, chickpeas and prunes. In a small bowl measure the tahini, soy sauce, white wine vinegar and lemon juice. Whisk together to form a dressing. Pour the dressing over the salad and toss to combine, sprinkle with sesame seeds.