Preheat oven to 425. Toss chickpeas with oil, 1/2 teaspoon salt and spices. Spread onto a baking sheet an bake until golden, about 10 minutes, stirring halfway through. Let cool. In a food processor or in a bowl with a whisk, combine tahini, lemon juice, minced garlic and 1/4 teaspoon salt. Slowly stream in water and mix until smooth and creamy. Set aside. Combine cooked and cooled pearl couscous, cooled spiced garbanzo beans, carrot, parsley and red onion. Drizzle with dressing and toss gently to combine.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 24.1mg||1 %|
|Potassium 448.7mg||12 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 19.9g|
|Protein 8.5g||12 %|
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Calories per serving: 166
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