Ingredients
¼cupextra virgin olive oil
1tsplemon zest
3tbsplemon juice
¼cuporange juice
1½tbsphoney
¾tspsalt
1tspground cumin
½tspground ginger
½tspground cinnamon
¼tspground coriander
¼tspground allspice
¼tspcayenne pepper
1lbcarrots,peeled, coarsely grated
⅓cupcurrants
½cupalmonds,slivered, toasted
½cupfresh mint,chopped, or cilantro
15ozchickpeas,(1 can), rinsed, drained
2tbspshallots,(from 1 large shallot), finely minced
1garlic clove,minced
Preparation
In a large bowl, whisk together the olive oil, lemon zest and juice, orange juice, honey, salt, cumin, ginger, cinnamon, coriander, allspice, and cayenne pepper for the dressing.
To the dressing, add the carrots, currants, almonds, mint, chickpeas, shallots, and garlic, then toss well.
Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary.
Transfer to a serving dish and garnish with more fresh chopped herbs.
Serve cold, and enjoy!
