Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 1 tsp lemon zest and 3 tablespoons lemon juice, from one large lemon
- 1/4 cup freshly squeezed orange juice, from one large orange
- 1 1/2 tbsp honey
- 3/4 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper
Salad
- 1 lb carrots peeled and shredded
- 1/3 cup currants
- 1/2 cup slivered almonds toasted
- 1/2 cup chopped fresh mint or cilantro (or a combination), plus more for serving
- 1 15 oz can chickpeas rinsed and drained
- 2 tbsp finely minced shallots, from one large shallot
- 1 clove garlic minced
Instructions
- In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
- To the dressing, add all of the ingredients for the salad and 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 (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
Notes
Recipe adapted from Once Upon a Chef
Tried this recipe?Let us know how it was!