Purple Carrot-Fennel Salad with Tahini and Crisped Chickpeas

I was inspired by the Smitten Kitchen's recipe: here. In retrospect, I think I'd go with the original orange carrots. My version isn't as colorful; the purple carrots looked muddy and muted.

 Ingredients
   

Roasted Chickpeas (click name for my version, for this salad, I added ground cumin )

Salad

• 2 purple carrots, coarsely grated
• 1 fennel bulb, trimmed and julienned
• 1/4 C coarsely chopped fresh mint

Dressing

• 2 cloves black garlic, minced
• juice from 1 organic lemon
• 2 T well-stirred tahini
• 1 T tablespoons water, plus more if needed
• 2 T olive oil
• freshly ground pepper
• freshly ground salt

Procedure

Dressing: Whisk all ingredients - except salt and pepper -  together until smooth. Add more water if the dressing is too thick. Season with salt and pepper to taste.

To Assemble: Place grated carrots and fennel strips in large mixing bowl and toss with mint. Mix in the dressing. Add more salt and pepper, if desired. Garnish with a large handful of crisped chickpeas.