Ingredients
1½lbsmedium carrots,peeled and sliced about ⅙-inch thick
15ozchick peas,1 can, drained and rinsed
½cupraisins,golden or red
½cupalmonds,sliced, toasted
4ozfeta,crumbled
¼cupfresh parsley,minced
¼cupfresh mint,minced
¼cupolive oil
3tbspfresh orange juice,plus ½ orange zest
3tbspfresh lemon juice,plus ½ tsp zest
1½tbsphoney
1tspgarlic,minced
1tspground cumin
¾tsppaprika
½tspground cinnamon
½tspground ginger
½tspground coriander
salt
Preparation
In a mixing bowl whisk together olive oil, orange juice, orange zest, lemon juice, lemon zest, honey, garlic, cumin, paprika, cinnamon, ginger, and coriander. Season with salt to taste (about ¾ teaspoon). Set aside.
Bring a large pot of water to a rolling boil. Drop in carrots, set timer for 4 minutes then check one carrot to make sure it’s tender-crisp. Cook for 1 more minute, if needed.
Drain carrots then transfer to a salad bowl, immediately pour dressing over top, and toss to evenly coat.
Toss in chickpeas and raisins. Chill for 30 minutes to 1 hour.
Remove from refrigerator (or chill up to 1 day) toss in almonds, about ⅔ of the feta, parsley, and mint. Sprinkle top with remaining ⅓ of the feta and serve.
