Warm Garlicky Lemony Tahini Salad with McCain Roasted Veggies

For the salad, start by baking the McCain Medleys according to package directions. While the Medleys are baking, dice some red pepper, mint, dill, and parsley. In a large bowl, combine the diced red pepper, mint, dill, parsley, canned chickpeas, raisins, and brussel sprouts. Once the McCain Medleys are cooked, pour them into the bowl with the other salad ingredients.

For the dressing, add 2 cloves of garlic, 3 tablespoons of tahini, the zest and juice of one lemon, 1 teaspoon of salt, 2 tablespoons of olive oil, and 1/4 cup of water to a blender. Blend until smooth. Pour the dressing over the salad and toss to combine. Serve warm or chilled.